My babies are 5 and 2!
Three late nights and one full day (with helper as pictured below!), but the cupcake stand turned out alright 🙌😅🌈
We recently celebrated Lake turning 5 and Banks turning 2 with a rainbow themed party, I googled every possible avenue and search word humanly available, but no one (NO! ONE!) sold cupcake structures shaped as a rainbow.
Business opportunity, people! 😜
I was highly conscious of the fact that parties weren’t an option for many of you for some time so I held off posting the cupcake recipe, but the requests kept coming...
Sooooo, here you are.
For the dry ingredients
1.5 Cups (180g) GF Plain Flour
3/4 Cup Raw or Demerara Sugar
1.5 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Himalayan Salt
For the wet ingredients
1 Cup (240g) Full Fat Coconut Milk from can*
1 tablespoon Vanilla Extract
1 teaspoon apple cider vinegar
*Ensure the can has been kept at room temperature and shaken really well. If you open the can and coconut milk is still separated into clear and creamy parts, then transfer the lot into a blender and blend to combine.
-Preheat the oven to 180C.
-Whisk all of the dry ingredients in a large mixing bowl, making sure to smooth out any lumps. In a separate bowl, whisk all of the wet ingredients.
-Slowly pour the wet ingredients over the dry while whisking gently or stirring briskly. When the mixture is smooth, scoop it evenly among 12 muffin cases. Better to fill with less and slowly add spoonfuls at a time, than to overfill some cases and not others. You will notice that each case looks only about half full, but don’t be tempted to overfill it, because the cupcakes will rise A LOT! In fact, this mixture was enough for me to fill 14 muffin cases, since I was restricted by height and really couldn’t have it rise above the muffin case or it wasn’t going to fit into my rainbow sculpture.
-Bake for 13-14 minutes. I ended up having to bake 7 x 12 muffin trays for the rainbow to be complete and set the timer for 13 minutes each time which was perfect for my oven. Just make sure they are golden on top.
1/2 Cup Icing Sugar
2 tablespoons Cashew Cream*
1 teaspoon Lemon Juice
2-4 drops natural Food Colour
Optional: Hot Water**
*To make cashew cream, I soak 1 cup of cashews in hot water for 1 hour or in cold water overnight, rinse them and blend with 3/4 cup of filtered water until creamy.
**Only add if your icing is too thick after mixing really well and only add 1 teaspoon of hot water at a time.
-I made 5 different colours for my rainbow, so I used this recipe 5 times within separate bowls, the only variant was the food colour. I mixed everything using a spoon and got a beautiful thick glaze.
-Once the cupcakes were completely cooled, I then poured a small spoonful at a time over each cupcake. Use the back of your spoon to glide the glaze over the top of the cupcake to cover it completely. Leave to set for 2-3 hours.
I also thought I’d post the step by step pictures of the sculpture incase it inspires you to make something similar with your kids. Lake had the time of her life helping me paint it and if she was a bit older, I would’ve had her manning the PVA and the glue gun too.