Rainbow Cupcakes

I got some new toys branded Americolor, and I desperately wanted to test them all. Immediately.

Of course, any kind of cake dough on rainbow mode was the obvious choice. I know, I know, such a cliché…

Rainbow Cupcakes

Rainbow cupcakes

  • 150 g caster sugar
  • 150 g butter
  • 130 g self-raising flour
  • 20 g cornflour
  • 3 eggs
  • 30 ml milk
  • 1tsp vanilla extract
  • 6 different food colours (Americolor Cake Colours)
  • 100 ml whipping cream
  • 1 tsp custard powder
  • Decorating sprinkles

Preheat the oven at 160 °C and place 12 cases in a muffin tin. Beat sugar and butter with vanilla essence until light and fluffy. Add 1 egg, one third of the flour and some milk, beat until just combined. Repeat until all the ingredients are used up. Divide the batter in 6 small plastic bags, add a different food colouring to each one and mix. Snip the corner off the purple bag and squeeze a layer covering the bottom. Repeat with layers of the other colours (in rainbow order), and use a toothpick to arrange the batter over the previous colour after each addition.

Bake for 25 to 30 minutes.

Just before eating (and when the cupcakes are cold), whip the cream adding the custard slowly during the process (stabilises the cream and adds nice flavour). Pipe the whipped cream on top of the cupcakes (I used a closed star tip) and decorate with sprinkles!

Rainbow Cupcake

Whipped Cream frosted Rainbow Cupcakes

A little dust of powder sugar is a nice alternative, and easier to handle for traveling cupcakes.

Do you remember from school the correct order of the colours in a rainbow? If not, take into account that Richard Of York Gave Battle In Vain!

Rainbow Cupcake


3 thoughts on “Rainbow Cupcakes

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