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Three cupcakes, one with a whole pudsey face one with buttercream and pudsey and one with coloured sprinkles. Tried & Tested

Pudsey rainbow cupcakes

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4.125 stars based on 8 ratings

Why not try something different for your charity bake sale this year with these adorable rainbow cupcakes. They are super fun to make with kids and everyone will be amazed by the colourful rainbow effect when they take a bite. You can decorate with a cute pudsey bear or simply with buttercream and sprinkles for any occasion.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the cupcakes

  • 250g 8⅞ oz Butter (unsalted)
  • 250g 8⅞ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range)
  • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • Milk (whole)
  • Red food colouring
  • Yellow food colouring
  • Green food colouring
  • Blue food colouring
  • Purple food colouring

For the decoration

  • 250g 8⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 80g 2⅞ oz Butter (unsalted)
  • 25ml 1 fl oz Milk (whole)
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • White sugar paste icing
  • Yellow sugar paste icing
  • Black sugar paste icing
  • Red sugar paste icing
  • Green sugar paste icing
  • Blue sugar paste icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C, gas mark 4). Line a cupcake tray with 8 cases.

  2. Classic mode Step 2

    Beat the butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition.

    Ingredients for this step

    • 250g 8⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 250g 8⅞ oz Butter (unsalted)
    • 4 4 Egg(s) (free range)
  3. Classic mode Step 3

    Add the milk and vanilla extract. Finally, stir in the flour and mix well.

    Ingredients for this step

    • 6tbsp 6tbsp Milk (whole)
    • 2tsp 2tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  4. Classic mode Step 4

    Divide the mixture into equal portions – add food colouring to each portion and mix well. Try using a  plastic bag which saves washing up and helps with piping the batter into the cases.

    Ingredients for this step

    • Blue food colouring
    • Green food colouring
    • Purple food colouring
    • Red food colouring
    • Yellow food colouring
  5. Classic mode Step 5

    Cut the end of each piping bag, creating a small hole. Pipe a thin layer of the first colour (purple) into all the cases smoothing down and spreading evenly with the back of a teaspoon. Repeat the process with the other colours in the order of blue, green, yellow and red until all the batter has been used. It is important not to fill the cupcake cases more than ¾ full as they will spill over when baked, so try to keep each layer of batter thin.

  6. Classic mode Step 6

    Bake for 20-25 minutes until brown and cooked throughout. Place on a cooling rack to cool completely.

  7. Classic mode Step 7

    To make the buttercream, whisk the butter, sugar, milk and vanilla extract together until light and fluffy.

    Ingredients for this step

    • 80g 2⅞ oz Butter (unsalted)
    • 250g 8⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 25ml 1 fl oz Milk (whole)
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  8. Classic mode Step 8

    To make the pudsey bear decoration, use a small palette knife to spread the buttercream lightly on top of each cupcake.

  9. Classic mode Step 9

    Roll out the yellow sugar paste and using a circular pastry cutter, cut out a circle slightly larger that your cupcake top, to ensure that the cake is fully covered. Lay the sugar paste on top of the buttercream.

    Ingredients for this step

    • Yellow sugar paste icing
  10. Classic mode Step 10

    Next cut out two smaller yellow circles for Pudsey’s ears. You could use the base of a piping nozzle as a cutter. Attach these to the top of the cupcake by brushing the underside lightly with water. To give more definition to the ears, push your finger into the centre of the sugar paste circles.

  11. Classic mode Step 11

    Next, roll out the white sugar paste and cut out a shape to act as Pudsey’s eye patch. Attach this to the cupcake with water, leaving room for the other facial features.

    Ingredients for this step

    • White sugar paste icing
  12. Classic mode Step 12

    Using the black sugar paste icing, roll a small ball of icing between your fingers and attach to the cupcake for Pudsey’s eye. Slightly press down to make the icing flatter and spread out, then attach a much smaller ball of white icing to the top right corner of the eye.

    Ingredients for this step

    • Black sugar paste icing
  13. Classic mode Step 13

    For the nose, roll out a ball of black icing and attach to the centre of the cupcake, slightly pressing down when attaching to flatten. For the eye brow and mouth simply roll a little sausage shape of black icing, cutting to size if necessary and attach.

  14. Classic mode Step 14

    To decorate Pudsey’s eye patch, cut out small circles of assorted coloured sugar paste and randomly attach the circles to your own style.