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When I think of childhood sweets, I think of Swizzels. With drumsticks and refreshers galore. But my favourite of all time is, of course, Rainbow Drops. I can’t help but think about the glorious colours in a pack of Rainbow Drops, packed with flavour within.
So when Swizzels asked me to collaborate on a recipe idea with their treats, I knew that I had to make something containing Rainbow Drops.
A classic sweet treat, which I could eat all day. These treats date back to before World War II and were originally sold in small paper cups for 1d.
I opened my baking cupboard and decided I would go ahead and make some rainbow-inspired cupcakes, with a buttercream filled to the brim with rainbow drops. The filling of the cakes will also represent the colours in a pack of drops. To get started I need to get some Rainbow Drops, which you can purchase from the Swizzels Shop or most supermarkets. The bags of Rainbow Drops come in mini, standard and giant packs. Whether you’re looking for mini bags or want to go all out with the giant pack.
Once I was equipped with Rainbow Drops (and other cake making supplies) I was ready to go, so here’s how I made my recipe and of course, the ingredients you require and how long it takes to make these wonderful rainbow treats. No matter how good you are at baking, these treats are easy and fun to make. So let’s crack on to making the Rainbow Drops cupcakes.
Rainbow Drops Cupcakes
For the cupcakes
- 110 g Unsalted Butter
- 110 g Caster Sugar
- 110 g Self Raising Flour
- 2 Eggs
- ½ tsp Vanilla Extract
- Gel Colouring - Pink, Yellow, Orange & Green
For the Buttercream
- 250 g Butter
- 500 g Icing Sugar
- 3 tbsp Milk
- 1 tbsp Vanilla Extract
- 80 g Rainbow Drops
- Preheat your oven to 180C / 160 fan / gas 4 and add 10 cupcake cases into a cupcake tray.
- Beat the butter and the sugar together, using an electric whisk or hand whisk, do this until fluffy.
- Whisk the eggs together, then add them gradually into the mixture. Followed by your vanilla extract.
- Following on from this sift your flour into your mixture, bit by bit. The sifting part allows air into the flour and provides a lighter and fluffier cake.
- Once all of your ingredients have been added, separate them into 4 different bowls. One for each colour.
- Put a heaped tbsp of each colour into your cases until you’re out of colours.
- Cook for 22-25 minutes, take out the oven and pop a cocktail stick through your cupcake. If it comes out clean then your cakes are ready. If not pop them back in. Once ready, allow your cakes to cool for 10-15 minutes before using buttercream.
- To make your buttercream, you need to mix your icing sugar and butter together. Make sure to this slowly to avoid it becoming grainy.
- Once fluffy, add your vanilla extract and milk and then stir in.
- Top the cupcakes by pipping on the buttercream, alternatively spoon on to the top.
- Finally add your rainbow drops to the top. I’d recommend crushing some up for a dusting as well as adding plenty of whole ones.
- Once you've done this, your cakes are ready to be enjoyed! Share these with friends and family for a throwback treat.
There you have it, if you’ve enjoyed this recipe then you may also enjoy my other recipes, such as my brownies.
Let me know in the comments if you are going to try this recipe for yourself.
P.s. Did you know that Swizzels make enough Rainbow Drops to fill 25 Olympic sized swimming pools each year!