Rainbow Cupcakes – a delicious recipe with batter, food coloring, vegetable shortening, butter, powdered sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cupcakes
2
Preheat the oven to 180 Celsius.
3
Add drops of food coloring, little by little to each portion of batter until each portion is a different color of the rainbow.
4
Place liners in each cup of the muffin tin and fill by spooning in a little bit of each of the 7 batters.
5
Bake for approximately 20 minutes.
6
Remove each cupcake from the tin and allow to cool.
7
Frosting
8
Beat the butter and shortening together until smooth.
9
Add the powdered sugar, little by little.
10
Add the vanilla and milk.
11
Spread the frosting on the cupcakes.
12
Isomalt topper shapes
13
Place isomalt in a saucepan and heat until melted.
14
Once melted, mix in food coloring.
15
Use a spoon to form shapes on a silicone baking mat or parchment paper.
16
Allow shapes to cool completely before topping the cupcakes with them.
683
kcal
Calories
23
g
Fat
121
g
Carbs
1
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: muffin batter, food coloring, 1/2 cup vegetable shortening, 1/2 cup butter, and more.
Yes, Rainbow 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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