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Rainbow Cupcakes

I made these cupcakes as a little something extra for my nieces birthday party - we were expecting a lot more people to be there than there actually was, and we were worried there wouldn't be enough cake to go around. In reality, we were giving the cupcakes away as people were leaving just to get rid of them! These are a lot simpler than the cake was, and only took me a couple of hours to bake, let them cool down, and ice.

What you'll need

Ingredients List

All the ingredients you'll need -
- 1-2 boxes of Yes You Can baking mixes (1 box makes 12 cupcakes)
Orgran No Egg-Egg Replacer (or eggs if you don't need it egg free)
- Oil (if you're using the Chocolate Mud Cake Mix)
- A Couple of tubs of margarine (or vegetable shortening or butter if it doesn't need to be dairy free)
- A Couple of packs of Ceres Organics Icing Sugar
- Food Colourings
- Vanilla Essence

Equipment List
- A decent Beater or Mixer
- Some bowls & spoons for mixing different coloured icing
- Cupcake/Muffin tray
- Piping bags & tips (1 open star tip & 1 flat tip)

Instructions

For the cupcakes

Ingredients

-Yes You Can mix
- Margarine or oil
- Eggs or No Egg-Egg Replacer
- Water

- Preheat oven to 180 or 160 fan forced
- Prep your muffin trays with cupcake liners
- Mix all ingredients together in either a large bowl or in a mixer as per instructions on the Yes You Can packet. Mix thoroughly until all the ingredients are fully blended together & pour the batter into a cake pan 
- Bake for about 25 minutes or until cooked all the way through (you can test this with a skewer, by poking it into the middle of the cupcake & if it comes out clean they are done.
- Remove cupcake tray & leave to fully cool down.

For the icing

Ingredients  

- Margarine (or butter/vegetable shortening)
- Icing Sugar
- Food Colouring
- 2 teaspoons of Vanilla Essence

- In a mixer or large bowl combine margarine/butter/vegetable shortening, vanilla essence & icing sugar & mix well. Keep doing a taste test to check the balance of flavours.
- Split your icing out into separate bowls, depending on the amount of colours you want to do.
- Colour each bowl of icing & mix thoroughly until all the icing is coloured.
- In your pipping bag, use a spoon to put a dollop of each colour down the sides of the bag, rotating the bag slightly for each new colour you add. There's a fantastic video tutorial here so you can see how it's done if you are unsure.
- Now you are ready to decorate your cupcakes! Once each one is done, stick it in the fridge to help keep the icing firm, otherwise (especially with the margarine icing) it might melt all over the place.



 

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