Over the Rainbow Cupcakes Recipe
Find your pot of gold at the end of the rainbow with these delightful multi-colored rainbow layered cupcakes.
Photo: Danielle Wood
Serves 12
Ingredients
For the cake
1 1/2 sticks unsalted butter, softened
3/4 cup superfine sugar
3 large eggs
1 1/3 cups self-rising flour
1/2 tsp. fine salt
1 tsp. vanilla extract
2 Tbsp. whole milk
Purple, blue, green, yellow, orange, and red food coloring pastes
For the icing
1 1/4 sticks unsalted butter, softened
2 cups powdered sugar, sifted
7 oz. white marshmallow fluff
For decoration
6 rainbow fizzy belt candies, halved
Edible gold dust
Directions
Total time: 1 hour, plus cooling
Preheat the oven to 350°F. Line a muffin pan with paper liners.
Using an electric hand mixer, beat the butter and superfine sugar together in a medium bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and salt and fold through evenly with a large spoon. Stir in the vanilla extract and milk until combined.
Divide the mixture between six bowls. Stir a little food coloring paste into each portion. Divide the purple cake mixture between the paper liners and spread evenly. Top this with the blue cake mixture, spreading evenly on top. Continue in this way with the remaining cake mixtures (green, yellow, orange, then red), so that you end up with rainbow layers in each cupcake case.
Bake for 20 minutes, or until the cakes are risen and spring back when lightly pressed. Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
Meanwhile, for the icing, beat the butter and powdered sugar together in a bowl until light and fluffy. Add the marshmallow fluff and beat until smooth and combined.
Once the cupcakes are cold, spoon the icing into a disposable pastry bag fitted with a 1/2-inch round tip and pipe swirls of icing onto each cupcake. Decorate with the rainbow belts and gold dust just before serving.
Ingredients
For the cake
For the icing
For decoration
Directions
Total time: 1 hour, plus cooling
Preheat the oven to 350°F. Line a muffin pan with paper liners.
Using an electric hand mixer, beat the butter and superfine sugar together in a medium bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and salt and fold through evenly with a large spoon. Stir in the vanilla extract and milk until combined.
Divide the mixture between six bowls. Stir a little food coloring paste into each portion. Divide the purple cake mixture between the paper liners and spread evenly. Top this with the blue cake mixture, spreading evenly on top. Continue in this way with the remaining cake mixtures (green, yellow, orange, then red), so that you end up with rainbow layers in each cupcake case.
Bake for 20 minutes, or until the cakes are risen and spring back when lightly pressed. Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
Meanwhile, for the icing, beat the butter and powdered sugar together in a bowl until light and fluffy. Add the marshmallow fluff and beat until smooth and combined.
Once the cupcakes are cold, spoon the icing into a disposable pastry bag fitted with a 1/2-inch round tip and pipe swirls of icing onto each cupcake. Decorate with the rainbow belts and gold dust just before serving.
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