Rainbow Cupcakes
Colourful cupcakes topped with whipped cream and marshmallows
Servings 12
Calories 332kcal
Ingredients
For the cupcakes
- 175 g Butter or baking spread softened, unsalted
- 175 g Caster sugar
- 3 Eggs large
- 1 tsp Vanilla extract
- 175 g Self raising flour
- Red, yellow, orange, green, blue and purple food colouring I used Pro Gel
For the topping
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 50 g Marshmallows I used gelatine free vegetarian Freedom Mallows
- Gold sprinkles optional
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- To make the sponge, mix together the butter and sugar, ideally using an electric mixer
- Add the eggs and vanilla extract and whisk well
- Then whisk in the self raising flour gently
- Divide the mixture equally into six bowls
- Colour each bowl with the food colouring so you have bowls of red, yellow, orange, green, bue and purple cupcake batter
- Divide each colour of batter one at a time between the cupcake cases
- Bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely on a cooling rack
- Whip up the double cream with the icing sugar and vanilla until thick, put into a piping bag and pipe swirls onto each cupcake, or dollop on with a spoon
- Decorate with marshmallows and gold sprinkles
- Serve immediately. Store leftovers in the fridge and eat within 2 days
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- For the cupcakes I used a baking spread, but you can use butter too.
- You will need to use a professional grade food colouring to get the same bright colours that you can see in my photos. Brands I recommend are Pro Gel and Sugarflair. I have also heard good things about Colour Mill and Americolor.
- You can top the cupcakes with a cream cheese frosting if you prefer, or a vanilla buttercream. Check out my Red Velvet Cupcakes or my Funfetti Cupcakes for recipes.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 332kcal | Carbohydrates: 30g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 120mg | Potassium: 59mg | Fiber: 1g | Sugar: 19g | Vitamin A: 792IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
