Rainbow frosted cupcakes

This cake is a celebration of visual delights, the playful side of modern confectionery. The essence of a 'cupcake' is that the cake is light and airy like a sponge, while the cream on top is rich and sculptable. The cavalcade of colours enchants not only children but anyone who loves food that brings a smile to their face. The essence of the technique is careful colouring: we want vivid colours but with natural flavours.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
Total Time 55 mins
🍽️ Servings 12 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Paper cases
  • Piping bag with star nozzle
  • Hand mixer
  • Several small bowls for colouring

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1

Beat eggs with sugars until pale. Drizzle in oil and milk.

Tip: Sugar crystal edges help introduce air into egg, making batter light.
2

Sift in flour mixed with baking powder and salt. Mix just until combined!

Tip: Overmixing activates gluten, making cake bread-like and chewy, not crumbly.
3

Divide batter into 4 bowls, colour them. Spoon a little of each colour into cases.

Tip: Don't mix in the mould; they create interesting patterns themselves during baking.
4

Bake at 180°C (approx. 20-25 minutes). Skewer test! Cool completely on a wire rack.

Tip: Cooling on a rack prevents the bottom from getting soggy from its own steam.
5

Whip cold cream stiff with icing sugar. Divide and colour.

Tip: Only cold cream whips up, as fat globules must be solid to hold air.
6

Fill colours side-by-side into piping bag, pipe roses onto cakes.

Tip: This way all colours come out at once, creating a striped effect.

Recipe FAQ

Why did the muffin collapse?
You mixed the batter too long, or opened the oven door too soon. Baking powder needs heat for gas production; drafts kill the process.
The frosting runs off the cake!
The cake must be completely cold! Even the slightest warmth melts the cream.

Ingredients

  • 150 g Flour
  • 100 g Sugar
  • 2 pc Eggs
  • 50 ml Oil
  • 100 ml Milk
  • 1 pack Vanilla sugar
  • 1 tsp Baking powder
  • 1 pinch Salt
  • 4 packs Food colouring (gel type recommended)
  • 200 ml Double cream (min. 30%, cold)
  • 50 g Icing sugar