Ingredients

Cupcakes

  1. 100g butter, softened
  2. 185g caster sugar
  3. 2 tsp Queen Vanilla Extract
  4. 2 large eggs
  5. 1 1/3 cup (200g) self-raising flour, sifted
  6. 1/2 cup (125ml) milk

Buttercream

  1. 250g unsalted butter, softened
  2. 3 cups (450g) icing sugar mixture, sifted
  3. 2 tsp Queen Vanilla Bean Paste
  4. Queen Rainbow Food Colours 4 Pack

Method - Cupcakes

  1. 1

    Preheat oven to 160°C (fan forced). Line a 12 hole cupcake tin with cases and set aside.

  2. 2

    In the bowl of a stand mixer or using a hand mixer, cream butter, sugar and Vanilla Extract until light and fluffy. Add eggs one at a time, mixing to incorporate.

  3. 3

    Add sifted flour and milk in two batches, mixing until just combined. Add ¼ cup of batter to each case then bake for 15-20 minutes or until cupcake bounces back when pressed lightly. Allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

Method - Buttercream

  1. 1

    In the bowl of a stand mixer or using a hand mixer, combine butter, icing sugar and Vanilla Bean Paste. Mix on low to incorporate, then beat on high until light and fluffy (about 5 minutes).

  2. 2

    Split buttercream into 5 bowls and tint with Queen Rainbow Food Colour. Adjust colour intensity until you have the desired shades of pink, yellow, green, blue & purple.

  3. 3

    Using a large piece of cling wrap, spread each colour in a line along the width of the cling wrap. Roll the colours into a log then place into piping bag fitted with an open star tip. Pipe onto cupcakes.

Related products

  • Organic Vanilla Bean Paste 65g

    Organic Vanilla Bean Paste 65g

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  • Rainbow Food Colours (4x7mL)

    Rainbow Food Colours (4x7mL)

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Step 1

Divide your buttercream up into 5 bowls and add Queen Food Colour until you reach your desired shade.

Lay your plastic wrap out on the bench. Using a spoon, spread lines of each colour onto the plastic wrap. Don’t worry if your lines get a bit messy – you won’t see this once you start to pipe.

Step 2

Carefully wrap your buttercream up like a big sausage, keeping all the buttercream contained within your plastic wrap.

Try not to let it squish out the top or bottom!

Step 3

Using a sharp pair of scissors, snip one end of your buttercream sausage. This is the end that you will place into the piping bag first.

Twist the opposite end of the plastic wrap to help seal it off, preventing buttercream popping out the top when you begin to pipe.

Step 4

Place your piping nozzle into the piping bag, followed by your sausage of buttercream.

You’re all ready to pipe beautiful rainbow swirls! Before you start piping onto your cake or cupcakes, give it a quick test onto baking paper to make sure all the colours are coming out together.

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