Oven Baked Rainbow Cupcakes
- Servings: 8
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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- 6 oz (180 g) butter
- 6 oz (180 g) brown sugar
- 3 eggs,beaten
- 6 oz (180 g) self-raising flour
- 2-3 food colourings,or natural colorings(cocoa,raspberries,vanilla essence)
- For Icing:
- 1²⁄³ oz (50 g) butter
- 3¹⁄³ oz (100 g) cream cheese
- 8 oz (240 g) icing sugar
Preheat the turbo oven to 400°F(199°C).
In a mixing bowl,combine the butter and brown sugar. Beat until pale and fluffy.
Add beaten eggs a little at a time and continue to beat well. Sift the flour and fold into the mixture gently. Ensure it is combined well.
Place the mixture in 2-3 bowls,depending on how many colours you want to create. In each bowl,add your desired colour either by using a food colouring or naturally.For example you could use coca in one,raspberries in the other and vanilla essence in the plain one. Place silicon muffin cases on the halogen baking trays. You can comfortably fit 10 on a tray. This mixture should make 10-18 cakes depending on their size.
Place random dollops of each colour in each cupcake case to create and uneven marble effect. Place on the low grilling rack and bake for 15-18 minutes.
The cakes should be firm and spring back when touched. Place oven baked rainbow cupcakes on a cooling rack to cool. Wait until cool,then carefully pull away at sides of the case. Once clear all the way around,turn upside down and the cake should pop out.
To Make Icing: In a mixing bowl,combine butter and cream cheese. Beat until soft.
Gradually add the icing sugar and beat until you reach the desired consistency(it should be glossy,thick and lump free). If you want to create multicoloured icing,place the icing in two or three bowls and your colouring before icing. When icing is ready,place it into and icing bag and fold down the ends to secure.
Start in the center of the cooled cakes and spiral out wards,covering the whole of the cake top and gently overlapping to avoid gaps.