Rainbow Cupcakes

Rainbow Cupcakes

Cupcakes are my favorites when it comes to baking so when Hannah (my wonderful neighbor) offered me some cake flour and icing a day before Christmas, I already knew how I am going to use it. Unlike other parts of the world, Christmas is not cold and nice in Singapore. To add to my complain about bad weather, this year it was a super wet Christmas with the rain refusing to stop whole day. I wanted to add color to the cupcakes to make us feel happy and colorful in this gloomy weather.

I decided to make simple vanilla cupcakes with as many colors as I can to make them look even more prettier. You can also use sour Indian curd instead of the milk and vinegar mix. But this one needs less whisking than mixing the oil and curd.

You can add as many colors as you like and you can even layer different colors, give a marble effect or try any other creative ideas instead of baking single colored cupcakes. Make sure not to over fill the liners.

Rainbow cupcakes

After looking at these colorful cupcakes, icing was really not on my mind but thanks to Hannah again, I had a super delicious chocolate icing. Whipped cream, or cooked flour icing is ideal with these cupcakes. To add a festive touch, I tried icing couple of them with white icing and tried making Christmas trees with the icing too. These cupcakes can be enjoyed for up to 3 days when you store them in refrigerator. Remember to warm them up for not more than 10 seconds before eating.

Rainbow Cupcakes


Makes 24 mini cupcakes

  • 240 gms cake flour (you can use all purpose flour too but this helps to make the cake soft, and spongy)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 120 gms sugar
  • ½ cup oil
  • 5 tsp vanilla extract
  • 1 cup milk
  • 1 tbsp vinegar
  • Different gel colors ( I used blue, orange, pink, yellow, green, purple, and red)


Mix the milk and vinegar in a bowl big enough to add the wet ingredients and keep aside for couple of minutes (1-2 minutes is enough). Combine cake flour, baking soda, baking powder, and salt and sift it 1-2 times so that the ingredients get mixed properly. Put the sifted flour in a deep bowl. Add the sugar and mix well.

Add the oil and vanilla extract to the milk and vinegar mix and whisk well (atleast 2-3 minutes) till all the ingredients are mixed well. Add this liquid to the dry ingredients. You can make a well in the dry ingredients and add the liquid ingredients and mix it using a whisk. Do not over mix this batter. Just mix it enough so that there are no lumps.

Divide the batter into 7 bowls. Add few drops of color to each bowl and mix gently till the color is incorporated into the batter completely.

Preheat the oven to 180 degrees celsius. Line the cupcake mould with cupcake liners and fill each mould with different color batter. Do not fill the liners more than 2/3rd with the batter. Bake the cupcakes for 15-18 minutes. The cupcakes are done when you put a toothpick in the center of the cupcake and the toothpick comes out clean.

Cool the cupcakes completely and ice with the desired icing. I have used chocolate butter cream icing. The cooked flour frosting goes very well these cupcakes.

Eggless Chocolate and Vanilla Cupcakes

Eggless Chocolate and Vanilla Cupcakes

Merry Christmas! It is eggless chocolate and vanilla cupcakes for the Christmas. It’s a rainy Christmas in Singapore and with all the neighbors gone, our floor is even gloomier so I just needed something to cheer me up. What better than baking a cake! I like to bake cakes more than eating them. The smell of a freshly baked cake just lifts up the spirits and makes me happy. Baking or rather eggless baking has always been very satisfying for me. As kids, we never had any cakes for birthdays or any occasion for that matter. It was not a Marwadi thing or rather not a middle class thing to afford. But being the odd one out always, I have been trying to bake since my school days. From pressure cooker cake disasters to decent cakes in convection oven, I have tried lot of baking at home. Now that I have a wonderful oven in my kitchen, I experiment even more.

I don’t know what it is with eggs and baking. The more things I want to bake the more I need to research on how to bake an eggless version of it. Once you try these cupcakes you will agree that eggs don’t matter really. For me the most important lessons of baking are Follow the recipe point to point; PREHEAT the oven – however excited you are to put your cake in; ALWAYS use the best quality and exact measurement of Ingredients.

I have made chocolate and vanilla flavors as few members in my family prefer vanilla flavor to chocolate. Really! If you wish to make all chocolate cupcakes, just double the quantity of cocoa powder and mix it in the whole batter or if you wish to bake only vanilla cupcakes, leave out the cocoa completely and double the quantity of vanilla essence.

One thing to keep in mind while baking them is that every oven has a different baking time. Best would be to bake the cupcakes for 15 minutes and check them once and then continue baking as required. These mini cupcakes go well with tea, or as a dessert after a meal or just eat them when you like. You can choose to ice them or just eat them warm.

Eggless Chocolate and Vanilla Cupcakes


Makes 40 mini cupcakes or 25 normal cupcakes

  • 1 ½ cup plain flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 3 tbsp cocoa powder
  • ½ cup hot water
  • 1 cup granulated sugar
  • ½ cup oil (preferably rice bran)
  • ½ cup curd (Indian curd)
  • ½ tbsp. vanilla essence


Mix flour, baking powder, and baking soda in a bowl and pass this mix through a sieve once or twice so that the soda gets mixed with the flour.

Combine hot water and sugar and beat them on medium speed till the sugar is almost mixed in water and you see very small grains. Add the curd and oil and blend on high speed for 2-3 minutes. Add half of flour mix and blend on low speed. Add rest of the flour mix and blend on low speed till the flour is mixed into the liquid ingredients and there are no lumps. Make sure to scrape the edges in between. 2-3 minutes should be enough to mix the dry and liquid ingredients well.

Divide this batter into two portions. Add vanilla essence to one portion and cocoa powder to another one. If you find the batter with cocoa too stiff, add one table spoon hot water at this time.

Preheat the oven to 180 degrees. Grease a cup cake mould or put cupcake liners in a cupcake mould. Spoon the vanilla mixture in half the liners and cocoa mixture in half. Fill only 3/4th of the liners. Tap the mould lightly on a flat surface. This is to get rid of any air bubbles in the spooned batter. Bake at 180 degrees for 20 minutes or till a skewer comes out clean when you put it in the cupcake.

For a variation you can also spoon alternate layers of chocolate and vanilla.

Once the cakes are baked, cool them completely and decorate with the icing of your choice.


I have used Betty Crocker’s Dark Chocolate icing and Cooked Flour frosting from leelabeanbakes.com.

In India, you can get the ready butter cream icing from Pillsbury. It is easily available at supermarkets like FoodWorld and Spencers. You can also try whipped cream or Nutella  Icing. Happy baking!!