Rainbow cupcakes

dairy-free rainbow cupcakes

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!

dairy-free, egg-free rainbow cupcakes

Funfetti Rainbow Cupcakes

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

egg-free rainbow cupcakes

makes 24

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

  1. Preheat the oven to 180 degrees Centigrade/Gas mark 5. Place liners in a cupcake tray
  2. Sift the flour and salt into a bowl. Stir in the sugar.
  3. In a separate bowl, mix together the oat milk, bicarb, lemon, vanilla and oil.
  4. Pour the wet ingredients into the dry and gently mix, until well combines. Stir in the sprinkles
  5. 2/3rds fill the liners and bake for 18-20 minutes, until lightly golden and a knife comes out clean.

vanilla funfetti cupcakes

vegan nut-free rainbow cupcakes

To assemble you will need:

Funfetti cupcakes

Icing sugar

Water

Blue food colouring

Fluffy white buttercream, 1/4 recipe

Rainbow fizzy belts (these from Tesco are vegetarian and allergen free)

  1. Really very easy to create, these magical rainbow cupcakes are made on a light vanilla funfetti sponge, recipe above.
  2. A thick blue water icing is spread in top and let dry
  3. Next you pipe some clouds out of a white buttercream and then insert the rainbow.making rainbow cupcakes
  4. 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!

vegan rainbow cupcakes

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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