Recipe: Rainbow cupcakes
It’s National Cupcake Week, so let’s celebrate with some of these deliciously tantalising treats!
What you'll need
225g unsalted butter, softened
410g caster sugar
4 large eggs
400g plain flour (sifted twice)
2½ tsp baking powder
1½ tsp salt
8 fl oz whole milk, with vanilla extract added
for the Frosting
225g unsalted butter, very soft
500g confectioners’ sugar
2tsp vanilla extract
2tbsp double cream
Cream the softened butter using a mixer until smooth, add the sugar and beat until pale and fluffy. Start on medium then move to high speed.
Add the eggs, one at a time, beating after each addition. Combine the flour, baking powder and salt and add to the mixture in three amounts, alternating with the milk and vanilla.
Divide your batter into seven small bowls then, using gel colours (not liquid food dye), mix a little of each colour of the rainbow to make red, orange, yellow, green, blue, indigo, violet.
Mix the colours as you please, either following the rainbow order or not. Bake for 25 minutes in patty pans in a 180°C/gas 4/350°F oven or until a skewer inserted into the centre of the cake comes out clean.
Let the cakes cool in the pan for 5-10 mins, then transfer carefully to a cooling rack and allow to cool completely.
For the frosting, beat the softened butter until it is smooth.
Add the milk, vanilla and double cream and blend until smooth. Ice the cooled cakes any colour you like.