This is the first time I’ve tried multi coloured cup cakes.
This was actually rather fun to make, however due to wastage of piping bags and mixing colours, I was only able to get 8-9 cupcakes out of the may usual 12 (slightly smaller cup cakes)
However they cool pretty cool with the layers of colours. You can change-up the colour combinations, I used blue, green, red and yellow.
I would recommend using the plain simple cup cake cases, as you can see below, it’s nice to be able to see the different layers of colours.
I kept the decorations simple, using just plain butter cream frosting with a chocolate and some silver sprinkles.
My kids absolutely loved these rainbow cupcakes, just having bright multi coloured cake won them over!
To be honest, they looked pretty fab even without any frosting or decorations.
100g Caster Sugar
150g Self Raising Flour
1/2 Tsp Vanilla
1 Tsp Baking Powder
300g Icing Sugar
1/2 Tsp Vanilla
1 Tbsp Milk
Add the margarine, sugar, flour, baking powder, eggs, vanilla and milk to a mixing bowl using the all in one method.
Mix at high-speed for 2 minutes
Split the batter into 4 bowls
Add food colouring to each bowl
Mix each bowl gently folding in the colour without knocking out too much air of the batter.
Spoon the batter into piping bags which will make it easier to layer in the cup cake cases.
Using each colour one at a time, I started with blue and swirl and cover the base of the cup cake case
Then I swirled on the next colour, which was green over the blue batter.
Then I swirled on the red batter
Finally as my last colour, yellow was swirled on top
Bake in the oven at 170c for 20-25 minutes until baked and slightly golden brown on top.
Mix together the butter cream frosting ( Butter, milk, vanilla and icing sugar) until soft peaks form, icing runny add a little more icing sugar, if too stiff then add a few drops of milk.
Pipe the butter cream over the cup cake and decorate as desired.