Rainbow Cupcakes
- Preparation and cooking time
- Cook:
- More effort
- Makes 24 cupcakes
Skip to ingredients
- 200g softened butter
- 300g self raising flour
- 300g caster sugar
- 6 tablespoons of milk
- 4 large eggs
- 1 teaspoon of vanilla extract
- 4 different Dr Oetker dyes
- Example: red, blue, green, purple
Butter Cream Icing
- 200g softened butter
- 300g self raising flour
- 300g caster sugar
- 6 tablespoons of milk
- 4 large eggs
- 1 teaspoon of vanilla extract
- 4 different Dr Oetker dyes
- Example: red, blue, green, purple
- 200g softened butter
- 450g sifted icing sugar
- 1 teaspoon vanilla extract
- 100 and 1000's
Method
step 1
Pre-heat the oven to 180C/ FAN 160C/ GAS 4. Put muffin cases into a 2 12-hole muffin tins to keep a good even shape as they bake.step 2
Measure all the ingredients into a bowl and beat until smooth. Now split evenly between four bowls and put quite a bit of dye in each bowl. Mix them all and if it needs a bit more dye it's fine to add it in. When Your happy with the colours. Now spoon evenly between the cases.step 3
Bake in the pre-heated oven for 20-25 minutes until risen and golden brown. Lift the paper cases out of the tin and cool the cakes on a wire rack until completely cold before icing.step 4
To make the butter icing beat together all the ingredients to make a thick and creamy icing,and then smooth over the cold cupcakes.
