These cupcakes are a family favourite!
I tried rainbow buttercream icing recently and it’s very easy to do with a lovely result, the kids love it! These are perfect for any birthday/unicorn/rainbow themed party!
1 1/2 cups of self raising flour
1/2 cup milk
Scrapings of 1 vanilla bean
3/4 cup of caster sugar (coconut sugar is a healthier alternative)
150g unsalted butter
400g icing sugar
200g unsalted butter
1 tsp vanilla paste
2 tbsp milk
Blue, yellow and pink food colouring
Preheat oven to 180 degrees.
Add softened butter (room temperature) and sugar together in a large bowl and mix together with an electric mixer until the butter and sugar and a light yellow fluffy consistency.
Add sifted self raising flour, eggs and vanilla and stir to combine. Use the electric mixer again and combine, creating a light and fluffy batter.
Add cupcake cases to a muffin tin and evenly divide the batter into 12 cupcakes.
Place into oven for 20-25 minutes or until cooked through.
While the cupcakes are cooking, add all of the icing ingredients in a bowl (except the food colouring) and mix with an electric mixer until it’s light and fluffy. Once the icing is ready, divide the icing into 3 bowls and add a drop of the 3 food colours to each bowl and stir to combine.
Place a piece of glad wrap on a chopping board. Add each colour icing to the centre of the gladwrap in a line next to eachother. Roll up into a sausage shape.
Add the wrapped icing to a piping bag and coat each cupcake with your desired piping pattern.
Recipe makes 12.