Vanilla Rainbow Cupcakes Recipe You Can Make As A Family

These are a fun thing to do on a rainy weekend with the kids, you can generally buy a range of food colours from the supermarket. However, if you are more of a cake enthusiast we stock a wide range of professional products that we use and recommend on our website including some the best brands such as PME.

Here is the basic recipe we have adapted from the Hummingbird Bakery ‘Cupcakes and Muffins’ publications.
It is a light and airy sponge and works well every time!

Vanilla Cupcakes Recipe Ingredients

Makes approx 12 cupcakes, average size papers, be careful you don’t pick up the Muffin size papers as these are a bit larger and you won't have enough mix.

  • 120g Plain Flour
  • 140g castor sugar/granulated sugar
  • 1 1/2 tsp Baking Powder
  • 40 g of soft margarine or butter
  • 1 egg
  • ¼ tsp vanilla extract

Vanilla Cupcakes Recipe Baking Process

Preheat oven 170 or 150 for fan assisted ovens
With a handheld mixer or free stand mixer place flour sugar baking powder and butter in the bowl beat on slow until you get a sandy consistency.
Add the egg and gradually add the milk and vanilla whisk on high speed for 2 minutes, ensure you have scraped the bowl and everything is incorporated it should be quite a fluid mix.

Vanilla Rainbow Cupcakes Recipe Vanilla Rainbow Cupcakes Recipe Vanilla Rainbow Cupcakes Recipe

Spoon the mixture into the into 3 or 4 separate bowls and mix with enough colour so it's quite a bold depth of colour, it lightens slightly when baked so don’t be shy! Spoon the colours into the cases and build the colours side by side on overlay. Place on the middle shelf for approx 20 minutes

The cupcakes should rise and spring back when touched. Be careful not to overdo them you do not want these to be golden as the colour will not be as bright.

Buttercream Icing Recipe

  • 500 g of icing sugar
  • 160 g of butter or margarine
  • ½ tsp of vanilla extract
  • Splash of milk

Beat together butter or margarine with the sugar until smooth add a splash of milk to loosen and extract. Margarine has a higher water content so you may not need the milk just judge yourself should be thick like whipped cream and hold its shape.

Pro baking Tips
An oven thermometer is a must this gives a true gauge of the oven temperature inside I use one as my oven reader is about 20 degrees out! Helps prevent disasters…
NEVER open the oven halfway through baking will lead to sunken cakes!!
Have a look at our facebook page for more tutorials and advice


Make up Buttercream frosting and pipe or splodge with a spoon! Add sprinkles for extra colour.