Rainbow cupcakes

Crazy colour cupcakes

Sweet treats swirled with rainbow buttercream icing – brilliant fun to make and even better to eat

By , 21 September 2016
Crazy colour cupcakes
  • Ready in: 100 mins
  • Serves: 12
  • Price: 31p per serving
Nutritional Info
Each 81g serving contains
  • Cals 330
    17%
  • Fat 19.4
    28%
  • Sat Fat 9.7
    49%
  • Sugar 20.3
    23%
  • Salt 0.16
    3%
of your reference intake.
Typical energy values per 100g: 1703kJ/407kcal.
Ingredients
  • 100g plain flour
  • 100g self raising flour
  • 125g Flora Original
  • 125g caster sugar
  • 2 medium eggs
  • Dr. Oetker Gel Food Colour in Red or Pink, Blue, and Yellow for the Icing
  • 80g unsalted butter, softened
  • 120g icing sugar
  • ½tsp vanilla extract
  • 200g Asda Light Mascarpone
Method
  • Preheat the oven to 180C/160C Fan/Gas 4. Put 12 paper cupcake cases in a muffin tin. Sift both types of flour together into a large bowl.

  • Add the Flora, sugar and eggs, then beat until smooth and evenly mixed. Put half the mixture into one bowl then split the remainder between 2 smaller bowls.

  • Colour your cake mixture, using a different shade for each bowl. Start with 1tsp of gel and mix in well – you can always add a few more drops if you need to make a colour brighter.

  • Divide the first smaller bowl of cake mixture between the paper cases, spreading it to make an even layer. Cover with the mixture from the second smaller bowl, taking care not to let the colours blend together. Finish with a third layer, from the larger bowl.

  • Bake for 25 mins or until the tops spring back when lightly pressed.

  • To make the buttercream, beat the butter, icing sugar and vanilla until evenly mixed. Stir in the mascarpone – don’t overmix or it may go runny. Divide equally into 3 small bowls.

  • Add 1tsp of a different gel colour to each. Chill for at least 45 mins.

  • Snip the ends off 3 Chosen by you Piping Bags and put one colour of icing into each. Pipe on the cakes in layers. Chill the cupcakes for at least 30 mins before eating, or keep for up to 2 days in an airtight container in the fridge.