• 429g all-purpose flour

  • 3 teaspoons baking powder

  • 265g granulated sugar

  • ½ teaspoon salt
  • 375ml of milk

  • 125ml vegetable oil

  • 125g butter

  • 2 tbsp Greek yogurt (can substitute with sour cream)

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • Yellow, Green, Blue, Purple, Red, Orange Food coloring

  • 24 Rainbow sour straps

  • Mini marshmallows OR Marshmallow sprinkles

  • 1 batch of buttercream frosting

 

Directions:

  • Heat oven to 160C (320F). Line cupcake tin with paper cupcake cases.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the dry ingredients. Turn mixer on low and allow it to mix for a couple minutes. Add the softened butter and let it mix until it resembles a fine sand like texture.
  • Next combine all milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  • Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Split your batter into 6 bowls. You may weigh it if you’d like to be accurate, otherwise eyeballing it is fine. Colour each bowl of batter a different colour and fold in gently until batter is colored evenly (no streaks of white) Place each one into a piping bag or zip lock sandwich bag and snip off a bit off the end.
  • To get the rainbow effect simply pipe a flat layer of each colour in each cupcake paper, aiming to have an even layer or each color and in the order of the rainbow (as listed in the ingredients). Once everything is piped give the cupcake pan a gentle tap to get all the layers nice and flat and get rid of any air pockets in between the layers.
  • Place in the oven for 20-25 min or until a skewer comes out clean and transfer them to a cooling rack to cool completely before frosting.
  • While your cupcakes are baking and cooling prepare your buttercream frosting by colouring it a sky blue using two drops of blue food dye.
  • Pipe using a round tip in a swirl. Attach one side of your rainbow sour strap to one side of the cupcake gently pressing into the frosting to stabilize it. And repeat with the opposite end. Add mini marshmallow clouds on either end at the base of the rainbow.
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