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Rainbow Cupcakes

  • Preparation Time20 mins
  • Cooking Time18 mins
  • Serves12
  • DifficultyMedium

For the cupcakes

125g plain flour
250g Carnation Squeezy Condensed Milk
1 large egg
½ tsp vanilla extract
85g buttery spread
1½ tsp baking powder
Red, yellow, blue, green food colouring

For the icing

150g buttery spread
300g icing sugar
45ml milk
5ml vanilla essence

Line a 12-hole muffin tin with coloured cupcake cases.

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

For the cupcakes: Put the cupcake ingredients in a bowl and beat with an electric hand mixer, until light and creamy. Split the mixture into 5 small bowls and colour each individually (red, yellow, blue, green and natural).

Put the cupcake cases into the tin. Add a teaspoon of each coloured mixture to each case, starting with natural then red, yellow, green and blue. Add each colour to the middle of the last so that they make rings of colour like a rainbow.

Bake for about 15-18 minutes until springy. Cool slightly then lift out onto a cooling rack.

For the icing: beat the buttery spread, icing sugar and vanilla with an electric beater until light and creamy. Add the milk a little at a time until smooth. Spread over the cool cupcakes and sprinkle with coloured decorations.

Recipe courtesy of Carnation

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