Rainbow Buttercream Cupcakes

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This rainbow piping technique is simple to do but looks so effective!

12 cupcakes

Easy 30 Minutes

preparation

Preparation

For the Cupcakes

Step 1: Pre-heat oven to 180°C (160°C /Gas Mark 4). Place 12 cupcake cases into a 12 hole muffin tray. 

Step 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. 

Step 3: Fold in the remaining flour and Baking Powder with a metal spoon. 

Step 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. 

For the Buttercream

Step 5: 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. 

Step 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.

Step 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.

Step 8: Once the cupcakes are cooled pipe a buttercream swirl onto the top of each cupcake to create the rainbow buttercream swirl. 

Nutritional Information for the recipe Rainbow Buttercream Cupcakes

Per Serving Per 100 g / ml
Energy 1964 kJ
469 kcal
1608 kJ
384 kcal
Fat 21.71 g 17.79 g
Carbohydrate 65.73 g 53.87 g
Protein 3.04 g 2.49 g

preparation

Preparation

For the Cupcakes

Step 1: Pre-heat oven to 180°C (160°C /Gas Mark 4). Place 12 cupcake cases into a 12 hole muffin tray. 

Step 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. 

Step 3: Fold in the remaining flour and Baking Powder with a metal spoon. 

Step 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. 

For the Buttercream

Step 5: 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. 

Step 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.

Step 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.

Step 8: Once the cupcakes are cooled pipe a buttercream swirl onto the top of each cupcake to create the rainbow buttercream swirl. 

Nutritional Information for the recipe Rainbow Buttercream Cupcakes

Per Serving Per 100 g / ml
Energy 1964 kJ
469 kcal
1608 kJ
384 kcal
Fat 21.71 g 17.79 g
Carbohydrate 65.73 g 53.87 g
Protein 3.04 g 2.49 g
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