Rainbow Cupcakes Recipe – Easy Layered Indian Baking Delight

Last Updated on 3 months by Neha Deshmukh

Rainbow Cupcakes Recipe – Easy Layered Indian Baking Delight

Hey everyone! If you’re anything like me, you believe a little bit of colour can brighten any day. And what’s brighter than a batch of vibrant rainbow cupcakes? I first made these for my niece’s birthday, and honestly, the look on her face was worth all the effort! They’re surprisingly easy to make, and the result is just stunning. Let’s get baking!

Why You’ll Love This Recipe

These rainbow cupcakes aren’t just pretty; they’re seriously delicious! They’re soft, fluffy, and have a lovely subtle sweetness. Plus, they’re a fantastic way to get creative in the kitchen and have some fun. They’re perfect for birthdays, celebrations, or just a cheerful treat on a regular afternoon. And, they’re a delightful twist on classic Indian baking – bringing a bit of global fun to our kitchens!

Ingredients

Here’s what you’ll need to create these colourful delights:

• 1 cup (120g) all-purpose flour
• 1 cup (226g) butter, melted
• 1 cup (200g) sugar
• 5 large eggs
• 2 tbsp (30ml) condensed milk
• 1 tsp (5ml) baking powder
• 1 tsp (5ml) pure vanilla essence
• 3-4 drops food colouring (red, green, yellow – feel free to add more colours!)

Ingredient Notes

A few little tips from my kitchen to yours!

• Condensed Milk: This is a bit of a secret weapon in Indian baking! It adds a lovely moistness and subtle sweetness to the cupcakes. It’s something most of us always have in our pantries, isn’t it?
• Food Colouring: I prefer gel food colouring as it gives the most vibrant colours without adding too much liquid to the batter. If you’re looking for more natural options, beetroot powder (for pink/red), turmeric (for yellow), and spinach powder (for green) can work, though the colours will be more pastel. Just be mindful they might slightly alter the flavour.
• Butter: Make sure your butter is melted but not hot. You don’t want to cook the eggs when you add them!
• Flour: Spoon the flour into your measuring cup and level it off with a knife. This ensures you don’t add too much.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper liners. This is super important – nobody likes a stuck cupcake!
2. In a large mixing bowl, beat the melted butter and sugar together until they’re light and fluffy. A good mix here is key to a tender cupcake.
3. Add the eggs one at a time, mixing lightly after each addition. Don’t overmix at this stage!
4. Gradually fold in the flour until just combined. We want a smooth batter, but overmixing develops the gluten and can make the cupcakes tough.
5. Stir in the baking powder, condensed milk, and vanilla essence. This is where the magic starts to happen!
6. Now for the fun part! Divide the batter equally into three separate bowls. Add a different food colouring to each bowl and mix well. I usually go for red, green, and yellow, but feel free to get creative!
7. Carefully layer the coloured batters one at a time into the prepared muffin cups, creating distinct rainbow layers. I like to start with a small spoonful of one colour, then another, and so on.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool completely before frosting or serving. A little patience goes a long way!

Expert Tips

• Don’t Overfill: Fill the muffin cups about two-thirds full to prevent overflowing.
• Room Temperature Ingredients: Using room temperature ingredients helps everything blend together smoothly.
• Gentle Folding: When folding in the flour, be gentle! We want to keep the air in the batter for fluffy cupcakes.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the eggs for an egg replacer. There are some great options available these days! My friend, Priya, swears by applesauce as an egg replacer.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour works really well.
• Spice Level: Add a pinch (about ¼ tsp) of cardamom powder to the batter for a warm, fragrant twist. It’s a flavour my family loves.
• Festival Adaptations: Use themed sprinkles for Diwali, Holi, or birthdays! Edible glitter is always a hit, too.

Serving Suggestions

These cupcakes are delicious on their own, but a little frosting never hurt anyone! A simple vanilla buttercream or cream cheese frosting would be perfect. You can also add sprinkles, edible pearls, or even fresh berries for extra flair. Serve with a glass of cold milk or a cup of chai for the ultimate treat.

Storage Instructions

Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They’re best enjoyed fresh, but they’ll still be tasty a few days later!

FAQs

Let’s tackle some common questions:

• Can I make these cupcakes ahead of time? Yes, you can bake the cupcakes a day or two in advance and store them in an airtight container. Frost them just before serving.
• What is the best way to get distinct rainbow layers? Layer the batters slowly and carefully, using a small spoon. Don’t stir them together!
• Can I use oil instead of butter in this recipe? You can, but the cupcakes won’t have the same rich flavour. Use a neutral-flavoured oil like vegetable or canola oil.
• What type of food colouring works best for vibrant colors? Gel food colouring is the way to go! It’s concentrated and won’t affect the batter’s consistency.
• How can I prevent the colors from bleeding into each other? Don’t overfill the muffin cups, and try not to swirl the batters together. Layering carefully is key!

Enjoy baking these colourful beauties! I hope they bring a little joy to your day. Happy baking!