Rainbow Surprise Cupcakes Recipes

M&M SURPRISE CUPCAKES WITH RAINBOW FROSTING

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12 hole muffin tin with patty cases.
• In a large mixing bowl, sift the flour, cocoa powder, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it becomes very soft but just before it is completely melted. Give it a stir with a fork to eliminate any lumps. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.
• Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely. Carefully cut out a hole in the middle of each cake and fill with mini M&M's.
• To make the icing, add the butter to a large mixing bowl, beat with an electric mixture until soft and creamy. Gently sift in one cup of the icing sugar and continue to beat. Add a tablespoon or two of milk to help loosen up the mixture. Add the rest of the icing sugar, one cup at a time. Continue to add a tablespoon of milk as needed - but be careful, you don't want the frosting too runny. It should be nice and creamy but thick enough to hold its shape when piped. Divide the icing into three bowls.
• In each bowl, add a few drops of food colouring and stir thoroughly until the icing is dyed to the colours you want. Grab your disposable piping bag and insert a large star tip into the end. Very gently add spoonfuls of one colour of icing and try keep it to one side of the piping bag. You don't have to be exact, so do the best you can. Then gently spoon the second coloured icing on top and then the third colour on top of that. Gently press down to remove any air bubbles and force the icing down to the tip. Twist the top of the bag and then pipe the icing onto the cupcakes. The first one probably won't have all three colours so use that one as a test run.

RAINBOW CUPCAKES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
• Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
• Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.

RAINBOW CUPCAKES

Steps:

• Bake cupcakes according to directions on box. Let cool.
• Hallow out the center of your cupcake, you can use a cupcake corer.
• Fill with gold sprinkles. Put the top of the cupcake back on, press down gently.
• Frost the cupcake blue.
• Add three to four dots (clouds) using the white frosting on two sides. You can put the frosting into a piping bag and use a round tip to make the clouds.
• Using the candy belts, add a rainbow to the top. Place each end into the white clouds to secure. If needed, add more clouds to hold the rainbow in place.

RAINBOW SURPRISE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box. Divide batter evenly among muffin cups (about two-thirds full). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Using melon baller or small spoon, scoop out center of each cupcake, about 1 inch deep. Fill each with 1 heaping teaspoonful candy sprinkles.
• Frost cupcakes with frosting. Store loosely covered.

RAINBOW CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and fill a cupcake tray with 10 cases.
• Beat the butter, vanilla and caster sugar together with an electric whisk until pale and fluffy. Gradually whisk in the eggs, scraping down the sides of the bowl after each addition.
• Mix in the flour and a pinch of salt until just combined. Divide into five bowls and colour each a different shade with a drop of food colouring. We chose red, yellow, green, blue and purple.
• Starting with the end of the rainbow (in our case purple), evenly spread 1 tsp of the mixture into each cupcake case using a piping bag or the back of a teaspoon. Top with 1 tsp of the next colour and spread - be careful not to mix the colours together whilst bringing the mix all the way to the edge of the case. Repeat until all the colours are used up and you're left with an even layer of red on the top.
• Bake for 15 mins, until a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
• To make the buttercream, beat the butter until very soft. Add the icing sugar, vanilla extract and a pinch of salt and whisk together until smooth (start off slowly to avoid an icing sugar cloud). Beat in the milk until combined.
• Pipe the buttercream on top of the cupcakes using a circular nozzle, or spread on with a palette knife. Top with sprinkles, if you like.