Paola Saules

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Recipe of Rainbow Cupcakes

Rainbow Cupcakes

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Cheerful cupcakes to celebrate the restless and tender of the house.
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24 portions
  • 3 cups whole wheat flour, prepared for hotcakes
  • 90 grams margarine, melted
  • 2 cups milk
  • 1 egg
  • jams, of fruits to taste
  • vegetal color additives, (yellow, red, blue, green)
  • 24 cupcake pans, singles with channels number 10
  • 380 grams cream cheese
  • 4 tablespoons margarine, softened
  • 3/4 cups sugar
  • 1/2 ounces lemon juice
  • chocolate sprinkles, to taste
  • walnuts, to taste


In a bowl beat the margarine and egg until it gets a creamy consistency.
Add the flour and continue beating, incorporate the milk until you obtain a smooth and light mixture and there are no lumps.
Separate the mixture in 6 containers and add the vegetable color, mix until you achieve the desired shade and have the 6 colors (yellow, orange, pink, purple, blue and green), one in each container. Preheat oven to 170 C
Place the individual paper mold in the pan tray and pour 2 teaspoons of the mixture of each color in the order you want until it is full. Do the same in each individual mold to fill them all.
Bake 10 to 12 min. or until when inserting a toothpick in the center it comes out clean. Place them in a wire rack until they are at room temperature.
With an apple core remover, make a hole in the center of the cupcake, insert the jam.
Preparation of the glaze: Beat the cream cheese with the margarine with a blender at medium speed, add the sugar and lemon juice little by little until a smooth mixture is formed.
Put the glaze in a duya and decorate it to your liking. At the end, add the nut in a piece or powder and grab it to give it color and attraction.


The sweetness of the cupcakes is in the jam and glaze, so it is not necessary to add sugar in the flour mixture.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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