I think it’s time for a lovely, pretty, frivolous recipe – sometimes nothing fits the bill more than a bit of colourful magic and sparkles! I’m thinking of glitter, sprinkles, rainbows, unicorns and magic, surely no-one can resist that combination.
Little S and I spied some gorgeous stunning rainbow cupcakes on Pinterest – the kind of pretty, decorated cupcakes that you know will be irresistible to children. Little S was VERY keen that we recreate them, they’d certainly make a wonderful Friday class treat. I’m thinking that they’ll also be perfect for the next school bake sale – who could resist such a pretty temptation even if it’s free from milk, eggs, nuts and soya? I think these free-from beauties may be the first ones flying out the stall!
Funfetti Rainbow Cupcakes
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
400g self-raising flour
200g caster sugar
pinch of salt
200ml sunflower oil
300ml oat milk
1 tsp bicarbonate of soda
1 tsp lemon juice
1 tsp vanilla
1/3 cup sprinkles
- Preheat the oven to 180 degrees Centigrade/Gas mark 5. Place liners in a cupcake tray
- Sift the flour and salt into a bowl. Stir in the sugar.
- In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.
- Pour the wet ingredients into the dry and gently mix, until well combines. Stir in the sprinkles
- 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.
To assemble you will need:
Blue food colouring
Fluffy white buttercream, 1/4 recipe
Rainbow fizzy belts (these from Tesco are vegetarian and allergen free)
- Really very easy to create, these magical rainbow cupcakes are made on a light vanilla funfetti sponge, recipe above.
- A thick blue water icing is spread in top and let dry
- Next you pipe some clouds out of a white buttercream and then insert the rainbow.
- They’re best decorated as near serving as possible as the rainbows have a tendency to droop and look sad over time – and no-one wants a sad rainbow!