Pudsey rainbow cupcakes - recipe
-
Prepare
-
Serves
8 -
Cook
-
Skill
Easy
Ingredients
For the cupcakes
- 250 g Butter (unsalted)
- 250 g Self-raising white flour
- 250 g Unrefined golden caster sugar
- 4 Egg(s) (free range)
- 2 tsp Vanilla extract
- Milk (whole)
- Red food colouring
- Yellow food colouring
- Green food colouring
- Blue food colouring
- Purple food colouring
For the decoration
- 250 g Unrefined golden icing sugar
- 80 g Butter (unsalted)
- 25 ml Milk (whole)
- 1 tsp Vanilla extract
- White sugar paste icing
- Yellow sugar paste icing
- Black sugar paste icing
- Red sugar paste icing
- Green sugar paste icing
- Blue sugar paste icing
Find similar in:
-
1
Preheat the oven to 180°C (160°C, gas mark 4). Line a cupcake tray with 8 cases.
-
2
Beat the butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition.
For this step you'll need:
- 250g Unrefined golden caster sugar
- 250g Butter (unsalted)
- 4 Egg(s) (free range)
-
3
Add the milk and vanilla extract. Finally, stir in the flour and mix well.
For this step you'll need:
- 6 tbsp Milk (whole)
- 2tsp Vanilla extract
-
4
Divide the mixture into equal portions – add food colouring to each portion and mix well. Try using a plastic bag which saves washing up and helps with piping the batter into the cases.
For this step you'll need:
- Blue food colouring
- Green food colouring
- Purple food colouring
- Red food colouring
- Yellow food colouring
-
5
Cut the end of each piping bag, creating a small hole. Pipe a thin layer of the first colour (purple) into all the cases smoothing down and spreading evenly with the back of a teaspoon. Repeat the process with the other colours in the order of blue, green, yellow and red until all the batter has been used. It is important not to fill the cupcake cases more than ¾ full as they will spill over when baked, so try to keep each layer of batter thin.
-
6
Bake for 20-25 minutes until brown and cooked throughout. Place on a cooling rack to cool completely.
-
7
To make the buttercream, whisk the butter, sugar, milk and vanilla extract together until light and fluffy.
For this step you'll need:
- 80g Butter (unsalted)
- 250g Unrefined golden icing sugar
- 25ml Milk (whole)
- 1tsp Vanilla extract
-
8
To make the pudsey bear decoration, use a small palette knife to spread the buttercream lightly on top of each cupcake.
-
9
Roll out the yellow sugar paste and using a circular pastry cutter, cut out a circle slightly larger that your cupcake top, to ensure that the cake is fully covered. Lay the sugar paste on top of the buttercream.
For this step you'll need:
- Yellow sugar paste icing
-
10
Next cut out two smaller yellow circles for Pudsey’s ears. You could use the base of a piping nozzle as a cutter. Attach these to the top of the cupcake by brushing the underside lightly with water. To give more definition to the ears, push your finger into the centre of the sugar paste circles.
-
11
Next, roll out the white sugar paste and cut out a shape to act as Pudsey’s eye patch. Attach this to the cupcake with water, leaving room for the other facial features.
For this step you'll need:
- White sugar paste icing
-
12
Using the black sugar paste icing, roll a small ball of icing between your fingers and attach to the cupcake for Pudsey’s eye. Slightly press down to make the icing flatter and spread out, then attach a much smaller ball of white icing to the top right corner of the eye.
For this step you'll need:
- Black sugar paste icing
-
13
For the nose, roll out a ball of black icing and attach to the centre of the cupcake, slightly pressing down when attaching to flatten. For the eye brow and mouth simply roll a little sausage shape of black icing, cutting to size if necessary and attach.
-
14
To decorate Pudsey’s eye patch, cut out small circles of assorted coloured sugar paste and randomly attach the circles to your own style.