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Recipe of Princess Rainbow Cupcakes

Princess Rainbow Cupcakes

22 mins
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I love! I love the princess emulsion! I want to try it! Oh, how hungry I just entered! What I have done has been to use in these cupcakes the last bullshit that I have thought of buying. I do not know if the people who have made this emulsion has infused (or liquefied) a princess, what I know is that by using it, everything It tastes like glory, or (more exactly) a mixture of lemon, almond and vanilla to die for. So these cupcakes are lemon-almond-vanilla. Or princess. As you wish.
Learn more about Elaisha Alvarez


8 portions
  • 115 grams unsalted butter, at room temperature
  • 200 grams sugar
  • 3 eggs
  • 200 grams flour
  • 1 1/2 teaspoons yeast, royal
  • 120 milliliters low fat milk
  • 2 teaspoons Water, of flavor emulsion princess of Lorann
  • edible food coloring, Rose (Wilton), Ice Blue (Wilton), Party Green (Sugarflair), Violet Grape (Sugarflair).
  • 250 grams unsalted butter, at room temperature (for the cream)
  • 300 grams icing, sugar (for the cream)
  • 1 teaspoon milk, (for the cream)
  • 2 teaspoons Water, of Lorann princess flavor emulsion (for the cream)


We preheat the oven to 180º (160º if it is with a fan). Prepare the tray for cupcakes with 12 paper capsules. We sieve the flour with the chemical yeast in a bowl and reserve. Beat the butter with the sugar until they are integrated and the mixture is rinsed. We add the eggs, one by one, beating until they are incorporated. Add half the flour and beat at low speed until it is incorporated. Next, we add the milk, mixed with the princely emulsion, and beat again. Add the other half of the flour and beat at low speed until the mixture is homogeneous.
We divide the mixture into four bowls. We dye each bowl using dyes in paste or gel (do not use liquid dyes !! They are lost when baking ...). We distribute the mixture in the capsules: one spoonful of each color per capsule until the 12 capsules have the 4 colors inside. You do not have to do anything special, just throw the dough in tablespoons. Bake 22-25 minutes or until a toothpick comes out clean. After allowing 5 minutes to cool in the pan, transfer the cupcakes to a grid until they are completely cooled.
We sifted icing sugar and placed it in a bowl together with butter, emulsion and milk. We cover the bowl, beat on low speed a minute. Afterwards, we raise the speed and beat at least another 5 minutes at high speed. We dye with the coloring and decorate with nonpareils.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Lorena Rivera
21/12/2016 08:11:32
Simplemente deliciosos, súper esponjosos y suaves, mi princesa adoró la receta por que además son súper fáciles de hacer. Gracias

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