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Rainbow cakes

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Cream the sugar and butter until pale and fluffy.
  • Add the eggs to the bowl, one at a time, adding a little flour a spoonful at a time until the ingredients are well combined, continually mixing.
  • Then add the vanilla with 1 tbsp milk. Mix well and add the remaining milk, 1 tbsp at a time.
  • Divide the mixture into 4 bowls. Then add ½ cap of each colour into different bowls and mix well (to make red, blue, yellow and green batters).
  • Then place 12 patty cases in a muffin tray. Spoon the 4 different coloured mixtures into each case and cook in the oven for about 15 mins.
  • To serve, spread your favourite icing on top of the cupcakes when cool or top with soft meringue, as Charlotte did.
  • Charlotte Hewitson

Ingredients

  • ½ cup caster sugar
  • 125 gm unsalted butter, softened
  • 2 large eggs
  • 1 cup self-raising flour
  • 1 tspn vanilla essence
  • 3 tbsp milk
  • 4 small bottles food colouring – red, blue, yellow & green

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm