Rainbow Drops Cupcakes
Here's a step by step guide on how to make some glorious cupcakes with a childhood favourite, Swizzels Rainbow Drops.
Servings 10
Ingredients
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
Instructions
- 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.