Recipe – Lily Vanilli’s Rainbow Cupcakes

Recipe from the: A Zombie Ate My Cupcake! Recipe book

cupcakes 4

Ingredients for the cupcakes:

Unsalted butter, softened 225g

Caster sugar 410g

Large eggs, room temperature 4

Plain flour sifted twice 400g

Baking powder 2.5 tsp

Salt 1.5 tsp

Whole milk w/2 teaspoons vanilla extract added 8fl oz


Unsalted butter, very soft 225g

Confectioners’ sugar 1kg

Milk 245g

Vanilla extract 2 tsp

Double cream 2 tbsp

cupcakes3 Method

Cream the softened butter with a mixer until smooth. Add the sugar and beat until pale and fluffy about 5 minutes, starting on medium and working up to high speed.

Add the eggs, one at a time, beating on medium speed after each addition until just incorporated.

Combine the flour, baking powder and salt and add to the batter in three parts, alternating with the milk and vanilla, beating well after each addition and beginning and ending with the dry.

Now make a rainbow! Divide your batter into 7 small bowls equally. Then, using gel colours (not liquid food dye), mix a little (use a toothpick) of each colour of the rainbow to make red, orange, yellow, green, blue, indigo, violet. Spoon just over 3/4 of the red batter into the centre of the first of two 8-inch round cake pans, spread it out a little and then add slightly less of the orange batter to the centre of the red, then continue through the rainbow, each time adding a little less of the mixture and to the centre (so the colours form concentric rings).

When you have finished, repeat in the opposite direction in the second pan so start with violet and work up to the last drop of red.

Bake for 25 minutes in a 180°C oven or until a skewer inserted into the centre of the cake comes out clean.

Let the cakes cool in the pan for 5-10 mins, then transfer carefully to a cooling rack and allow to cool completely.


For the frosting

Beat the softened butter until it is smooth.

Add the milk, vanilla and double cream and blend until smooth feel free to add a little more milk or cream until you get a consistency you like.

Ice the cooled cake any colour you like.

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