Here’s what you’ll need to bake 12 delicious Rainbow Cupcakes:

Here’s a cheeky tip: Instead of purchasing all the cupcake ingredients, you can skip straight to the fun part by buying a pack of your favourite ready-made cupcakes or a pack of cupcake mix from your local supermarket!

For the delicious chocolate cupcakes:

• 125g caster sugar
• 125g butter or margarine, softened
• 125g self-rising flour
• 2 large eggs
• 1tsp vanilla extract

For the rainbow icing:

• 120g unsalted butter (softened)
• Cake Décor Rainbow Colour Gel Set
• 500g Icing Sugar
• 30ml heavy whipping cream
• 1 tsp vanilla extract

Here’s What you do:

1. Let’s start with the cupcakes. Preheat your oven to 200°C. Whilst your oven is heating up, whisk together the softened butter, caster sugar and vanilla extract in a large bowl. Sift in the flour, add the eggs and beat everything together until you get a beautiful, smooth mixture. Set 12 cupcake cases into a cupcake tray and, using a large tablespoon, fill each cupcake case half full of your delicious mixture. Place the tray in the oven and bake for about 15 – 20 minutes. (You’ll know they’re ready when the muffins have risen and springy to the touch). When finished, remove them from the oven and leave to completely cool.
2. Let’s start making the rainbow icing. Using an electric or stand mixer, beat the softened butter for about 3 minutes on medium speed until it’s smooth and creamy (you can always do it by hand using a fork, it will just take a little bit longer). Add the powdered sugar, heavy whipping cream and vanilla extract and slowly mix everything together (if the mixture seems too thick, add some more whipping cream and mix until you get the consistency you desire). To colour the frosting, divide your icing mixture into 5 medium size bowls. To each bowl, add a full tube of the Rainbow Cake Colour and mix well (be sure to keep them separated so the colours don’t mix).
3. Time to bring your rainbow to life! Place each colour of frosting into individual piping bags and pipe them all in lines onto a sheet of cling film, making sure the frosting is piped closely together. Roll your cling film into a sausage shape and put inside a piping bag with a decorating nozzle attached. Take your cooled cupcake bases and pipe large swirls of rainbow frosting onto them – the bigger the better!