St Patrick’s Day rainbow cupcakes
- Silvana Franco
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Serves 12
Easy
Prep: 30 mins
Cook: 15 mins
A star rating of 5 out of 5.2 ratingsRate
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These cupcakes are perfect for a St Patrick's Day party
Easily doubled
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
150g butter
softened
-
150g golden caster sugar
-
3 eggs
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1 tsp vanilla extract
-
1-2 tbsp milk
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150g self-raising flour
For the icing
-
125g butter
softened
-
185g icing sugar
-
green food colouring
a few drops
To decorate
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3 tbsp desiccated coconut
-
green food colouring
a few drops
-
6 fizzy rainbow belts
-
golden sugar balls or sprinkles
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Nutrition: per serving
- kcal374
- fat23g
- saturates14g
- carbs39g
- sugars29g
- fibre1g
- protein3g
- salt0.59g
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Method
-
step 1
Heat oven to 180C/160C fan/gas mark 4. Line 12 holes in a shallow muffin tin with cupcake cases. Beat the butter and sugar together until the mixture is light and fluffy, then beat in the eggs and milk.
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step 2
Fold the flour into the mixture then divide between the cases. Bake for 12-15 mins until firm to the touch and lightly golden. Leave to cool completely on a wire rack.
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step 3
To make the grassy sprinkles, rub some green food colouring into the coconut.
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step 4
To make the icing, beat the butter until it is very soft. Whisk in the icing sugar a little at a time, then beat in the milk and the food colouring and continue whisking for 3 - 4 mins until light and fluffy.
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step 5
Spoon the icing into a piping bag and decorate the top of each cake. Alternatively, use a teaspoon to spread on the icing. Sprinkle with the green coconut.
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step 6
Cut each rainbow belt in half, then anchor one end in the icing at the edge of a cupcake and bend it over to form an arc just past the centre of the cake. Press the end in firmly so the rainbow stands upright. Add some golden balls or sprinkles at the end of each rainbow.
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A star rating of 5 out of 5.2 ratings
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