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Rainbow Buttercream Cupcakes

12 cupcakes
Easy
60 minutes
Prepare to impress. Combine a vibrant selection of icing colours with our easy rainbow piping method to make some stunning looking cupcakes.
Bake 12 scrumptious vanilla infused cupcakes, then reach for the piping bag. With the help of a little cling film, you’ll be able to create a simple but effective rainbow buttercream icing toping.
Recipe Ingredients
How to Prepare
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Recipe Ingredients

For the Cupcakes
165 gMargarine
165 gCaster Sugar
3Medium Eggs
10 mlDr. Oetker Madagascan Vanilla Extract (2 tsp)
150 gPlain Flour
10 gDr. Oetker Baking Powder (2 tsp)
For The Buttercream
800 gDr. Oetker Vanilla Buttercream Style Icing (2 tubs)
Dr. Oetker Pink Food Colour Gel
Dr. Oetker Orange Food Colour Gel
Dr. Oetker Yellow Food Colour Gel
Dr. Oetker Green Food Colour Gel
Dr. Oetker Blue Food Colour Gel

Buy the Products

Picture - Dr. Oetker Madagascan Vanilla Extract (2 tsp)
Picture - Dr. Oetker Baking Powder (2 tsp)
Picture - Dr. Oetker Vanilla Buttercream Style Icing (2 tubs)
Picture - Dr. Oetker Pink Food Colour Gel
Picture - Dr. Oetker Orange Food Colour Gel
Picture - Dr. Oetker Yellow Food Colour Gel
Picture - Dr. Oetker Green Food Colour Gel
Picture - Dr. Oetker Blue Food Colour Gel
1

For the Cupcakes

Pre-heat oven to 180°C (160°C /Gas Mark 4). Place 12 cupcake cases into a 12 hole muffin tray. 

2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour. 

3

Fold in the remaining flour and Baking Powder with a metal spoon. 

4

Divide the mixture between the baking cases and bake for 20-25 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack. 

5

For the Buttercream

Divide the buttercream equally between 5 bowls. Add a few drops of Pink Colour Gel into one bowl of buttercream and mix through, adding a few drops of colour until you have a bright pink buttercream. Repeat this step for each colour until you have 5 different coloured bowls of buttercream. 

6

Place each colour buttercream into a separate piping bag. Lay a piece of cling film onto your work surface and pipe a strip of each colour buttercream onto the cling film, starting with pink then orange, yellow, green and blue. – make sure the lines of buttercream are not too thick and they should be touching each other.

7

Once you have piped a line of each colour buttercream roll the cling film to create a sausage shape. Cut the end of the cling film to reveal the buttercream at one end. Place the cling film into a piping bag fitted with a star nozzle.

8

Once the cupcakes are cooled pipe a buttercream swirl onto the top of each cupcake to create the rainbow buttercream swirl.