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Rainbow cupcakes


These are seriously the greatest thing ever. I am so in love with rainbow cupcakes, just look at them! Aren’t they just the prettiest things you’ve ever seen? They make an ordinary vanilla cupcake pretty spectacular and are super easy to make. You just need to put some food dye and voila! Rainbow awesomeness. I paired these with a simple yet tasty vanilla buttercream slightly tinted pink.


Rainbow cupcakes
– 115g butter, unsalted
– 2 eggs, lightly beaten
– 200g self raising flour
– 140g caster (superfine) sugar
– 1 tsp vanilla essence
– food dye

Buttercream frosting
– 1 1/2 cups butter, unsalted
– 6 cups icing (powdered sugar)
– 4 tbs milk
– 1tsp vanilla essence
– food dye

Preheat oven to 180C/350F. Line a muffin tray with cases and set aside.

In a large bowl beat the sugar and butter until creamy and lighter in colour. Add the vanilla and combine. Pour the lightly beaten eggs and mix thoroughly. Sift the flour and fold gently until combined. Separate the batter evenly into six small bowls.

Colour one bowl red, orange, yellow, green, blue and purple. Mix thoroughly.



Using a teaspoon place some purple batter into each patty pan, then blue, green, yellow, orange and red. Bake for 10-15 minutes, insert a skewer and if it comes out clean, it’s ready!


Let the cupcakes cool completely and make the frosting.

In a large bowl beat the butter until lighter and creamy. Add the icing sugar and beat. Add the icing sugar and milk and beat until combined. Add 1 drop of any colour to slightly tint the frosting. Scoop the frosting into a ziplock bag and cut the tip off one end or pour into a piping bag. When the cupcakes have cooled, pipe the frosting onto the cupcakes and decorate with little sprinkles. Serve!





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