Easy Rainbow Cupcakes

• Refrigerated

  • 4 Eggs, medium

• Baking & Spices

  • 1 tsp Baking powder
  • 200 g Caster sugar
  • 1 batch My foolproof cream cheese frosting recipe
  • 1 pinch Salt
  • 200 g Self raising flour

• Dairy

  • 200 g Butter, unsalted

• Other

  • 1 tbsp Vanilla bean paste or extract

Found on kerrycooks.com

Description

Ingredients

• For the cupcakes:
• 200g unsalted butter
• 200g caster sugar
• 4 medium eggs
• 1 tbsp vanilla bean paste or extract
• pinch salt
• 200g self-raising flour
• 1tsp baking powder
• Gel food colouring in: red, yellow, green, blue and purple (click on links to see the ones I used)
• For the cream cheese frosting:
• One batch of my Foolproof Cream Cheese Frosting recipe

Directions

• For the Rainbow Cupcakes
• First, preheat your oven to 160C/gas mark 4 and pop some large cupcake cases in a 12 hole muffin/cupcake tin.
• Have your gel food colours to hand, along with four small bowls (cereal sized) before you start.
• In a stand mixer, or by hand, beat together the butter and sugar with the vanilla until its completely mixed and light and fluffy. Beat in two eggs followed by half of the flour (100g), then the other two eggs and final 100g of flour, plus the salt and baking powder.
• Next, divide your mixture into five bowls (so four additional bowls to the one youre already using), putting roughly the same amount of mixture into each bowl. Start with your purple gel food colouring, using a flat knife to scoop a pea sized amount of colouring into a bowl of batter. Mix the colour in thoroughly, adding more gel if necessary until you have the colour youre happy with. Then, use a tablespoon to divide the mixture into your cupcake cases, one scant tbsp in each.
• Repeat with the blue, green, yellow and red colourings and your remaining batter, and then bake your cupcakes for 15-20 minutes in the middle of your oven. We dont want to bake them on the top shelf as they will brown and youll lose some of the effect of the rainbow!
• Make up the cream cheese frosting according to the recipe (when the cupcakes are baking is a good time) and use it to frost your cupcakes before topping with sprinkles.