Rainbow Cupcakes

Rainbow Cupcakes is our idea for a childhood recipe that my boys and I will enjoy making and remaking time and time again because whats not to like? They are bright, colourful, and easy to make, and cakes that children will love making aswell as eating.

The idea came about when I asked Burton to draw a colourful cupcake that we could try and make. He  drew an image and explained that it was a rainbow coloured cake and I thought to myself *yay* as I had hoped this would be his idea because I know he likes all things bright and colourful, and rainbow like, and it would fit perfectly with the idea I had already been mulling over.

I made vanilla sponges with smarties in the batter just to add some extra fun, but they would work equally well with chocolate or lemon sponge. We topped each cake with vanilla buttercream, and covered with mini white marshmallows to make clouds and then rolled out Renshaw’s ready to roll different coloured icing into strips to form rainbows. We also added a gold covered chocolate coin to represent the pot of gold you find at the end of a rainbow. Rolling out these ready to roll icings is similar to playdough really, so …. well just like child play!!

Here is how we made our Rainbow Cupcakesrainbowcupcakesbadge

5.0 from 3 reviews
Rainbow Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • *For The Cakes*
  • 150g unsalted butter
  • 150g self raising flour
  • 150g caster sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • 2 tubes of smarties
  • *For The Buttercream*
  • 100g unslated butter
  • 200g icing sugar
  • 1 tsp vanilla essence
  • *For The Toppings*
  • 12 small gold chocolate coins
  • 1 pack of mini white chocolate marshmallows
  • Renshaws Ready To Roll Icing - I used blue, green, orange, red and yellow
Instructions
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Line a muffin tray with 12 paper cases
  3. Cream together the butter and sugar until soft ansd creamy
  4. Add the eggs, vanilla extract and 1 tbsp of the flour and beat together until light and airy (about 2 mins)
  5. Fold in the flour and then add the smarties and mix
  6. Divide the batter between the cake cases
  7. Cook in the oven for about 20 minutes until cooked right through
  8. Remove from the oven and allow to cool completely
  9. Make your buttercream by beating the butter to make it soft and then carefully add the icing sugar and vanilla essence and beat to make a soft buttercream
  10. Place in a piping bag or you can spread the buttercream onto the cakes if you prefer
  11. Top each cupcake with the buttercream
  12. Top the buttercream with the marshmallows - as many as you can fit on
  13. Add a gold chocolate coin to one side of each cake at the top
  14. Then make your rainbows - literally by rolling 12 strips of each colour icing into worms and then make your arcs as per my photo - although with hindsight thicker worms may have been better
  15. Place them over the marshmallows so that one end touches the gold coin
  16. Then they are ready to enjoy

rainbowcupcakes1rainbowcupcakes3I dont have any photo of the boys helping to make the rainbows  – it got a little fraught when they started eating the icing and mixing them up too much (as they do with playdough – the mixing of the colours I mean and not the eating part!!) and my hands were messy. They did help make some of the rainbows, but I ended up finishing them off early this morning so they had no idea that not all of the ones they made were not used!!boyssun

 

Peanut Butter & Jelly Cupcakes

Sometimes I really fancy eating some cake, so I rumage through my fridge and cupboards to see what concoction I can come up with and normally there is something I can use to satisy my cake cravings! However, one flavour I never saw myself making are Peanut Butter and Jelly Cupcakes – of course being British the ‘jelly’ part is just jam but even so it seems a very odd combination. I know from having seen US sitcoms that peanut butter and jam sandwiches are very popular, so I decided to give a cupcake version a try.peanutjellycsakes

Read More

Blackberry Cupcakes

Blackberry Cupcakes

Over the last few weeks its been that time of year when the hedgerows have become abundant with blackberries. I love using them in pies and crumbles but it is also nice to bake with them a different way, especially in warmer weather as it was at the end of August.

A couple of weeks ago I made some blackberry cupcakes to take to a birthday tea party which made a nice change from the more common strawberry cupcakes you see in the summer. I actually added some blackberries to the batter to make purple cakes once they were cooked.

blackberrycupcakes1

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Cakes, Cakes and More Cake Recipes Perfect For Sharing With Friends This Summer

With the beautiful weather we have been experiencing these last couple of weeks, it has been perfect for picnics and eating outside generally. Lots of opportunities to try out some picnic recipes this summer – as we are actually having one this year!
The week before last it was my turn to cook some cakes for the toddler playgroup that I take Jenson to every Monday morning, and with the weather being so lovely it was decided that we would eat the cakes outside at the local park. I love an excuse to get busy and do some summer baking – it was just a shame that the day I spent in the kitchen creating my cakes, was one of the hottest of the year so far!
Still, bake away I did and I came up with a selection of cakes which I felt would appeal to the mums, dads, grandparents and staff who attend the play group. Inspired by looking through the summer recipes from bakingmad.com I made the following cakes.
Makes 16
Ingredients:
175g self raising flour
25g cocoa powder
200g unsalted butter
200g caster sugar 
4 eggs
16 cherries, stone removed and chopped
100g Silver Spoon marzipan, chopped into small pieces
8 squares of white chocolate cut in half
Method:
Pre heat oven to 180oC / 16o c (fan)
Cream the butter and sugar together until pale and soft
Add the eggs and beat well
Fold in the flour and cocoa powder
Stir in the cherries, marzipan
Divide between the cake cases
Add a chunk of chocolate to each cake and push down
Bake for 20-25 minutes

Makes 9
75g self raising flour
25g cocoa powder
100g unsalted butter
100g caster sugar 
2 eggs
2 kitkat fingers crushed
100g cream cheese
100g chocolate spread
5 kit kat fingers, broken in half
Method:
Pre heat oven to 180oC / 16o c (fan)
Cream the butter and sugar together until pale and soft
Add the eggs and beat well
Fold in the flour and cocoa powder
Stir in the crushed kit kats
Divide between the cake cases
Bake for 20-25 minutes
Beat the cream cheese and chocolate spread together
Place into a piping bag and toop each cupcake once they are cooled completely
Top with half a kitkat for decoration
Makes 9
75g self raising flour
25g cocoa powder
100g unsalted butter
100g caster sugar 
2 eggs
100g cream cheese
100g chocolate spread
Silver Spoon Choco Beans
Method:
Pre heat oven to 180oC / 16o c (fan)
Cream the butter and sugar together until pale and soft
Add the eggs and beat well
Fold in the flour and cocoa powder
Divide between the cake cases
Bake for 20-25 minutes
Beat the cream cheese and chocolate spread together
Place into a piping bag and top each cupcake once they are cooled completely
Top with the Choco Beans for decoration
Ingredients:
200g self raising flour
200g unsalted butter
200g caster sugar 
4 eggs
Strawberry jam
Tub of ready made vanilla buttercream
Method:
Pre heat oven to 180oC / 16o c (fan)
Grease and line 2 x 8 inch cake tins
Cream the butter and sugar together until pale and soft
Add the eggs and beat well
Fold in the flour
Divide between the cake tins
Bake for 20-25 minutes until golden and cooked right through
Once cool sandwich the two sponges with the buttercream and jam 
Great for eating outdoors (and indoors) and perfcet for sharing with friends outside in the sunshine
I was sent the following products from bakingmad.com for the purpose of this post
The recipes used, however, are my own.
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Thank you xx