Rainbow butter cupcakes – a delicious recipe with butter, sugar, vanilla, eggs, flour, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 180C fan forced
2
Using an electric beater, beat butter and sugar until pale, smooth and creamy
3
Beat in eggs (one at a time)
4
Beat in vanilla essence.
5
With a spatula gradually fold in flour and milk (alternately) into the mixture.
6
Separate batter and add desired colour to each batch and stir til colour is consistent.
7
Add mixture into patty pan
8
Bake for 20mins (depending on size of your cupcakes).
9
Check with a skewer to see if the cakes are done.
10
skewers should pull out clean.
11
If there is mixture on the skewer bake for another 5mins and do another skewer check.
12
When done let it cool for 5 - 10 mins.
13
You can add any type of topping you want on the cup cakes.
14
For instance: butter cream, icing sugar or chocolate ganache.
740
kcal
Calories
32
g
Fat
99
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 125 grams butter (cubed & room temparature), 1 cup sugar, 2 tsp vanilla essence, 2 large eggs, and more.
Yes, Rainbow butter cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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