Rainbow is this week’s Crea-Cross 2017 challenge. For those of you, who don’t know yet what this Crea-Cross 2017 entails, check out Kreanimo, an inspiring personal blog with loads of creative ideas, for more information.

Although I’ve contributed just last week, I’m not a very regular contributor to the challenge. To some, I might even be a bit of a strange addition to all those creative bloggers. But hey, cooking is all about creativity as well. But I have to admit that it can be quite hard to come up with a recipe that expresses clearly the given challenge. But not so this week’s prompt: rainbow. I’m proud to be a co-host yet again, and I’m not alone this week. Anne from Simple Thoughts is co-hosting this week’s challenge as well. Go check out her blog with loads of DIY idea’s, beauty tips, recipes and so much more. Please feel free to share your own idea’s, work etc related to this week’s prompt, using the blue button at the end of this post.

Cupcakes

Just recently, I had baked cakes for a friend’s birthday and wanted to do something special for all the kids that would be at the party as well. Cupcakes are always a good idea for kids. They don’t have to sit down and eat a piece of cake with a fork, from a plate. Eating with your hands is easier and so much more fun. Add a colorful topping and the kids could not be happier. Now what is more colorful than a rainbow? So I decided to add colorful sprinkles to the dough and top the cupcakes with rainbow buttercream. For the buttercream, I used my recipe for White Chocolate Buttercream. It’s easy and so delicious. My all time favorite buttercream. But first the cupcakes. They are really easy to make, so delicious and the texture is light and fluffy.

Start by preheating your oven to 170°C. Grease a muffin tin or line with paper cups. I like to use silicone muffin cups. Then melt 175g of unsalted butter and set aside.

In a medium bowl, mix 300g of plain flour, 1 tsp baking powder, 1 tsp baking soda and 1/2 tsp salt. In a large bowl, beat 300g of white sugar and the melted butter until foamy.

Add 4 large eggs, 1 egg at a time, and beat after each addition.

Add 2 tsp vanilla extract, then beat again.

Alternately, add the flour mixture and 250ml of buttermilk, starting and ending with the flour. Don’t overmix.

Finally, add in some colored sprinkles. I used about 4 tablespoons.

Then fill up your muffin tin/cupcake liners and bake ca. 15-20 minutes. This will make 24 cupcakes.

They are so good, fluffy and moist.

Let them cool completely before frosting. For the frosting, I used White Chocolate Buttercream and you can find the recipe here. But feel free to use your own favorite buttercream recipe.

Divide the buttercream over 4 bowls and add food coloring to each one. I used blue, red, green and yellow.

You can make the colors as light or dark as you wish. Start with just a few drops and add more if you want a deeper color. Then lay a piece of cling film on your work space and line the colored buttercream on it. Then roll up and close the ends.

Put in the fridge for about half an hour. You don’t want to leave it for too long as it will firm up too much and you will have to let it come to room temperature again to be able to pipe it.

Prepare a piping bag with the nozzle you want to use. Cut of one end of the cling film and place it in the piping bag.

Now you’re ready to pipe beautiful rainbow roses on your cupcakes.

Time to party 🙂

Enjoy!

4 from 1 vote

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Rainbow Cupcakes

Servings 24 cupcakes

Author Nicole

Ingredients

• 175 g unsalted butter
• 300 g plain flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 300 g white sugar
• 4 large eggs
• 2 tsp vanilla extract
• 250 ml buttermilk
• colored sprinkles
• 1 recipe white chocolate buttercream

Instructions

For the cupcakes:

1. Preheat oven to 170°C and grease a muffin tin or line with paper cups (I like to use silicone cups).
   

2. Melt the butter and set aside.

3. In a medium bowl, mix flour, baking powder, baking soda and salt.
   

4. In a large bowl, beat the sugar and the melted butter until foamy.

5. Add the eggs, 1 egg at a time, and beat after each addition.

6. Add the vanilla extract, then beat again.

7. Alternately, flour and buttermilk, starting and ending with the flour. Don’t overmix.

8. Add in some colored sprinkles. I used about 4 tablespoons.

9. Fill up your muffin tin/cupcake liners and bake ca. 15-20 minutes.

10. Let cool completely before applying the frosting.
    

For the rainbow frosting:

1. Divide the buttercream over 4 bowls and add food coloring to each one. I used blue, red, green and yellow.

2. You can make the colors as light or dark as you wish. Start with just a few drops and add more if you want a deeper color.

3. Then lay a piece of cling film on your work space and line the colored buttercream on it. Then roll up and close the ends.

4. Put in the fridge for about half an hour. You don’t want to leave it for too long as it will firm up too much and you will have to let it come to room temperature again to be able to pipe it.

5. Prepare a piping bag with the nozzle you want to use. Cut of one end of the cling film and place it in the piping bag.

6. Pipe on frosting.
   

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