During lockdown, a lot of people have been getting into the kitchen and putting their baking skills (or lack thereof) to the test.
With this in mind, our friends at Maggie’s Bakery in Aberdeen have very kindly decided to create a special Pride Week Rainbow Cupcake recipe for you to attempt.
These cupcakes feature multi-coloured layers of sponge, delicately piped vanilla icing and topped with rainbow sweet belts for the perfect finishing touch.
Follow the method below and you too could be showing off your master baking talents with these colourful and tasty creations.
Don’t forget to tag us with your finished bakes, we want to see all your
No soggy bottoms please.
On your marks…get set…BAKE!
150g Unsalted Butter (softened) 150g Caster Sugar
3 Medium Eggs (beaten)
150g Self Raising Flour
1tsp Vanilla Extract
1 tbsp Milk
Red Food Colouring
Blue Food Colouring
Yellow Food Colouring
150g Unsalted Butter, Softened
350g Icing Sugar
2 tbsp Milk
1tsp Vanilla Extract
Blue Food Colouring *optional)
Rainbow Belt Sweets (cut in half) *optional
• Preheat oven to 180° or 160° Fan and line a 12 hole muffin tray with cupcake cases
• Beat the butter until softened and then beat the butter and sugar together with an electric mixer until smooth
• Add in the beaten eggs, vanilla and self raising flour. Once combined add a tbsp of milk and beat again until smooth
• Separate the mixture into six separate bowls for each of your colours and mix through food colouring in each bowl until the colour is vivid (Combine red and blue food colouring for purple, blue and yellow for green and red and yellow for orange)
• Layer your colours in each case, roughly a teaspoon per colour. Set up a cup of cold water next to your tray, dip your finger in the water and then spread the mixture evenly on the bottom of the case and then again on the previous colour until it can no longer be seen.
• Put cakes in the oven for 18 minutes. You can check if they are done with a skewer or cocktail stick. If it comes out clean the cakes are done.
• Once the cakes are cooled, make the icing by beating the unsalted butter until smooth and then beat in the icing sugar a quarter at a time. When the butter and icing sugar are combined beat in the vanilla extract.
• You can stop here and just top the cakes with classic vanilla icing, or you can decorate as shown in the picture.
• If you are continuing, separate two tbsp’s vanilla icing into a piping bag with a small star tip.
• Then beat blue food colouring into the remaining icing, add the food colouring gradually and stop when it has reached your desired shade of blue. When you are happy with the colour add into a piping bag with a large star tip.
• Decorate by swirling the blue icing to the centre of each cupcake, then with the white icing pipe two stars 1cm apart in the centre of the blue icing and fix half of a rainbow belt on top of each white star.
Maggie’s Bakery in Aberdeen bake cupcakes, traybakes, cookies and treat boxes, and can provide batch bakes for birthdays and events.
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You can also contact them at email@example.com with any enquiries.