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Rainbow Stack

Course Dessert
Keyword Baking, Cakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12

Equipment

  • Piping bag
  • Star Nozzle
  • Baking Tray
  • Round Cookie Cutter

Ingredients

Sponge

  • 275 g Self-Raising Flour
  • 225 g Softened Butter
  • 4 Eggs
  • 225 g Caster Sugar
  • ½ tsp Vanilla Extract
  • 2 tsp Baking Powder
  • 4 tbsp Milk
  • Red Food Colouring
  • Green Food Colouring
  • Orange Food Colouring
  • Yellow Food Colouring
  • Blue Food Colouring

Buttercream

  • 250 g Unsalted Butter
  • 500 g Icing Sugar
  • ½ tsp Vanilla Extract
  • 2 tbsp Milk

Instructions

Cupcakes

  • Pre-heat the over to 180 degrees/Fan 160 degrees/Gas 4. Line a baking tray with greaseproof paper.
  • Measure your butter and sugar into the bowl and cream together until fully incorporated. Add each egg and mix until both are combined.
  • Sieve your flour and baking powder in to the bowl and then mix until fully incorporated then add the vanilla extract and milk until mixed in.
  • Add the food colouring and stir in until you have your desired colour. Pour the mixture into the tin then place in the oven to cook for 20 minutes.
  • Once cooked, remove from the oven and leave to cool in the tin for a minute on a cooling rack then remove from the tin and place on cooling rack until fully cooled.

Buttercream

  • Beat the butter for about 5 minutes until pale and fluffy,Sieve the icing sugar a bit at a time until it is all fully incorporated,
  • Then add the vanilla extract and milk until all mixed in.Fill a piping bag with a star nozzle with the buttercream and then pipe onto the cooled cupcakes.