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Rainbow Buttercream Cupcakes

This rainbow piping technique is simple to do but looks so effective!

12 cupcakes

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Rainbow Buttercream Cupcakes

For the Cupcakes:

165 g Margarine
165 g Caster Sugar
3 Medium Eggs
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsp)
150 g Plain Flour
10 g Dr. Oetker Baking Powder (2 tsp)

For The Buttercream:

800 g Dr. Oetker Vanilla Buttercream Style Icing (2 tubs)
Dr. Oetker Pink Extra Strong Food Colour Gel
Dr. Oetker Orange Extra Strong Food Colour Gel
Dr. Oetker Yellow Extra Strong Food Colour Gel
Dr. Oetker Green Extra Strong Food Colour Gel
Dr. Oetker Blue Extra Strong Food Colour Gel

preparation

Preparation

1

For the Cupcakes

Pre-heat oven to 180°C (160°C /Gas Mark 4). Place 12 cupcake cases into a 12 hole muffin tray. 

2

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour. 

3

Fold in the remaining flour and Baking Powder with a metal spoon. 

4

Divide the mixture between the baking cases and bake for 20-25 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack. 

5

For the Buttercream

Divide the buttercream equally between 5 bowls. Add a few drops of Pink Colour Gel into one bowl of buttercream and mix through, adding a few drops of colour until you have a bright pink buttercream. Repeat this step for each colour until you have 5 different coloured bowls of buttercream. 

6

Place each colour buttercream into a separate piping bag. Lay a piece of cling film onto your work surface and pipe a strip of each colour buttercream onto the cling film, starting with pink then orange, yellow, green and blue. – make sure the lines of buttercream are not too thick and they should be touching each other.

7

Once you have piped a line of each colour buttercream roll the cling film to create a sausage shape. Cut the end of the cling film to reveal the buttercream at one end. Place the cling film into a piping bag fitted with a star nozzle.

8

Once the cupcakes are cooled pipe a buttercream swirl onto the top of each cupcake to create the rainbow buttercream swirl. 

Nutritional Information for the recipe Rainbow Buttercream Cupcakes

Per Serving Per 100 g / ml
Energy 1964 kJ
469 kcal
1608 kJ
384 kcal
Fat 21.71 g 17.79 g
Carbohydrate 65.73 g 53.87 g
Protein 3.04 g 2.49 g