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Rainbow Cupcakes

These bright and colourful rainbow cakes are easy to make but are sure to impress!

12 cupcakes

Easy 30 Minutes



For the recipe  Rainbow Cupcakes

For the Cupcakes:

110 g Margarine
110 g Caster Sugar
2 Medium Eggs
5 ml Dr. Oetker Madagascan Vanilla Extract
110 g Self-Raising Flour
1.25 g Dr. Oetker Red Extra Strong Food Colour Gel
1.25 g Dr. Oetker Blue Extra Strong Food Colour Gel
1.25 g Dr. Oetker Yellow Extra Strong Food Colour Gel
1.25 ml Dr. Oetker Green Extra Strong Food Colour Gel

For the Decoration:

400 g Dr. Oetker Vanilla Buttercream Style Icing
5 g Dr. Oetker Blue Extra Strong Food Colour Gel
12 g Sweets , Fizzy Rainbow Belt Sweets
50 g White Mini Marshmallows




Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the Baking Cases into a bun tin. 


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. 


Fold in the remaining flour with a metal spoon. 


Divide the mixture into 4 bowls, add a different colour food gel to each bowl, add a few drops at a time until the desired colour is achieved. Make sure the colour is mixed thoroughly into the batter.


Add a dollop of each coloured batter into each fairy cake case. Place your cakes in the oven and bakes for 15-20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack. 


Once cooled add a few drops of Blue Colour Gel to the Vanilla Buttercream and mix thoroughly adding more Colour Gel until the desired blue colour is achieved. Palette the blue buttercream onto each cupcake.


Place a rainbow sweet onto each cupcakes to represent and rainbow and add some mini marshmallows around the base to represent clouds. Your rainbow cupcakes are now ready to enjoy! 

Nutritional Information for the recipe Rainbow Cupcakes

Per Serving Per 100 g / ml
Energy 55718 kJ
13308 kcal
1650 kJ
394 kcal
Fat 540.71 g 16.02 g
Carbohydrate 2,119.62 g 62.79 g
Protein 2.33 g 0.07 g