Rainbow Cupcakes

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These are all the rage at the moment with rainbow birthday parties and baby showers. You can use a mix of any colours you like.
Just make your cupcake mix as normal. Pour equal amounts into 4 or 5 different bowls and tint with some food dye of choice. Place blobs of each one in the patty case. Repeat for all patty cases. Then bake as normal.

See below for my favourite light and fluffy vanilla cupcake recipe.

 

Vanilla Bean Cupcakes with Buttercream Icing
Yields 18
A beautiful light and fluffy vanilla cupcake for any occasion. The buttercream icing is soft and almost velvet like.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Cupcakes
  1. 200g butter, diced
  2. 340g sugar, this is what keeps them moist for days. You can reduce to 90g
  3. 3 tsp vanilla bean paste
  4. 4 eggs
  5. 400g self raising flour
  6. 250ml milk
Icing
  1. 100g butter
  2. 300g icing sugar
  3. Water or milk
  4. Food colour of choice
Instructions
  1. Preheat oven to 180 degrees.
  2. Place patty cases into muffin trays. This will make 18 cupcakes.
  3. Place butter into bowl. Blitz on speed 7 for 20 secs or until softened.
  4. Insert whisk attachment and mix on speed 3 for 1 minute.
  5. Remove whisk attachment. Scrape off any butter back in to the bowl.
  6. Add sugar and vanilla bean paste. Blitz on speed 7 for 45 seconds.
  7. Add eggs one at a time, mixing for 20 secs between each one on speed 4.
  8. Add half of the milk and half of the flour. Blitz on speed 4 for 30 secs.
  9. Add remaining milk and flour. Mix on speed 4 for 1 minute.
  10. Pour into patty cases. Bake for approximately 20 minutes until golden and cooked though.
Buttercream Icing
  1. Place butter into bowl. Blitz on speed 6 for 20 secs.
  2. Insert butterfly attachment.
  3. Add half of the icing sugar and half of the milk.
  4. Blitz on speed 4 for 30 secs.
  5. Add remaining icing sugar, drizzle of milk/water and food dye.
  6. Blitz on speed 4 for 1 minute.
  7. If you feel the icing mixture is too stiff add a little more milk until you get your preferred consistency. I find it really varies each time due to weather, humidity etc.
  8. Pipe onto cupcakes when cooled.
The Road to Loving My Thermo Mixer http://www.trtlmt.com.au/

 

By | 2014-05-29T13:42:06+00:00 May 29th, 2014|Categories: Gift, Sweets|7 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

7 Comments

  1. Olivia Gauci June 27, 2014 at 10:05 am - Reply

    Can these cupcake be frozen with the icing on them?

    • Peta June 27, 2014 at 10:25 am - Reply

      I know people do freeze iced but I prefer to freeze uniced 🙂

  2. Faye July 3, 2014 at 12:26 pm - Reply

    I am prepping for a party in two days, could i bake these today?

    • Peta July 3, 2014 at 1:09 pm - Reply

      I have in the past. Fresh is best but these will still be ok. You can bake today and freeze then thaw the night before or morning then ice 🙂

  3. Lauren October 31, 2014 at 2:21 pm - Reply

    Can you substitute vanilla bean paste?

    • Peta November 1, 2014 at 9:49 pm - Reply

      Extract, essence, beans can be used

  4. Kate March 11, 2015 at 11:45 am - Reply

    If the batter is anything to go by, these will taste amazing! I did 1.5 of these & it just fit in the thermomix, you definitely couldn’t double. The 1.5 batch made 30 cupcakes. Thanks for another delicious recipe Peta.

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