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Rainbow Cupcakes

by Kat Buckley from Bakes That Break The Internet

Perfect for parties, these bright and colourful cupcakes are topped with whipped cream, mini marshmallows and sprinkles.


These bright and colourful treats are so fun and attractive! Each rainbow cupcake is topped with ‘clouds’ of soft whipped cream, fluffy marshmallows and ‘gold coin’ sprinkles. I recommend using professional-grade food colouring for the best and brightest results.

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200g baking spread, softened
200g caster sugar
3 large eggs
1 tbsp milk
1 tsp vanilla extract
200g self-raising flour
red, yellow, orange, green, blue and purple food colouring (I use Sugarflair)
For the topping:
300ml double cream
1 tbsp icing sugar
1 tsp vanilla extract
50g white mini marshmallows (gelatine-free if serving to vegetarians)
gold coin sprinkles


Prep time: 35 minutes

Bake time: 25–30 minutes

Decorating time: 20 minutes

Preheat the oven to 140°C fan/Gas Mark 3, and line a 12-hole cupcake tin with cupcake cases.

For the cupcake sponge, mix together the baking spread and sugar, ideally using a stand mixer with the paddle attachment, or an electric hand mixer, for exactly 5 minutes until smooth and fluffy. Add the eggs, milk and vanilla extract and whisk well until combined. Gently whisk or fold in the flour. Divide the cupcake mixture equally between six bowls (I got roughly 130g mixture per bowl). Add a different food colouring to each bowl.

Place spoonfuls of each colour of mixture one at a time in the cupcake cases, making sure each cupcake case gets a bit of every colour. Repeat until all of the mixture is used up. Bake the cupcakes for 25–30 minutes or until a thin skewer inserted into the centre comes out clean. Remove the cupcakes from the tin and transfer them to a wire rack to cool completely.

Whip the double cream with the icing sugar and vanilla extract until thick. This can be done with a hand whisk and some elbow grease, or for a quick and less tiring option, use a stand mixer with the whisk attachment. Transfer the whipped cream to a piping bag fitted with the nozzle of your choice, and pipe swirls onto each cupcake, or you can dollop it on with a spoon.

Decorate with the mini marshmallows and gold sprinkles. Serve immediately. Store any leftovers in the fridge and eat within 2 days.


If you prefer buttercream to whipped cream, use the recipe from Filled Sweetie Cupcakes on page 27 of Bakes That Break The Internet, without the food colouring.

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