rainbow cupcakes
Print Recipe

Rainbow cupcakes

Fun rainbow cupcakes! An easy recipe for colourful cupcakes that kids and toddlers will love to bake.
Prep Time45 mins
Cook Time25 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American, British
Keyword: cupcakes
Servings: 12
Author: cookingwithmykids

Ingredients

  • 120 g plain flour
  • 140 g caster sugar
  • 1.5 tsp baking powder
  • Pinch of salt
  • 40 g unsalted butter softened
  • 120 ml whole milk
  • 1 egg
  • ¼ tsp vanilla extract
  • Food colouring*

For the vanilla frosting

  • 250 g icing sugar
  • 80 g unsalted butter softened
  • 25 ml whole milk
  • A few drops of vanilla extract
  • Sprinkles

Instructions

Preheat the oven to 170C and line your muffin tray with cupcake cases

    Mix the dry ingredients together

    • Measure the flour, baking powder, salt, and butter into a large mixing bowl or freestanding mixer.
    • Mix everything together using your paddle attachment, (or a handheld whisk or wooden spoons) until it is a sandy consistency.

    Add the wet ingredients

    • Measure the milk into a jug and then add half to your bowl. Beat it together until it has just incorporated.
    • Break the egg into a small dish then add it to your remaining milk. Add the vanilla extract to your jug and whisk it all together
    • Pour into the flour mixture and give it all a good mix until everything it is well mixed into a nice, smooth batter.

    Make the cupcakes

    • To make the rainbow cupcakes, divide the batter mixer into 6 small bowls (or however many colours you are using). Add a few drops of colour to each bowl and give it a mix until the colour is well mixed.
    • Spoon a dollop of each colour into each paper case.

    Bake the cupcakes

    • Pop the cupcakes in the oven for 20-25 minutes. Keep an eye on them so they don’t go too brown on top. They ready when the sponge bounces back when you touch it or if a metal skewer inserted into the middle comes out clean.
    • Remove from the oven, leave them to cool slightly in the baking tray then turn them out on to a wire rack to cool completely.

    Make the icing

    • Measure the icing sugar out into a small bowl. Add it carefully to your mixer. Add the softened butter.
    • Mix everything together slowly at first and then on a medium setting until the butter and sugar come together.
    • While it’s mixing, add the milk and a few drops of vanilla extract.
    • Slowly add the milk to your icing mixture, stirring it all the time. Once the milk has been incorporated turn the speed up to a high speed and mix it for a few minutes.
    • The longer you beat it, the lighter and fluffier the icing becomes.
    • Spread it on to your cupcakes with a spoon or palette knife. Add sprinkles on top to finish them.