367 days and counting (ONE YEAR OF BLOGGING!!)/-/ Mini rainbow cheesecake topped cupcakes | 367 days and counting (ONE YEAR OF BLOGGING!!)/-/ Mini rainbow cheesecake topped cupcakes – The Moonblush Baker



Today’s post is going to be a thank you to your readers. For today ( or at least on 7th) was the anniversary of the FIRST EVER post I did on this blog. If you look back my first post was for a recipe which used a sour dough starter to create a “Hong Konng style bread bun”, very fluffy and with a shred texture. Oh good times, I still use that recipe if you would like to know (seriously it is THAT good)

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Mini rainbow cheesecake cupcakes

Makes 12 with one left over cheesecake

Yellow Cupcake
Makes 12

80g butter
130g caster sugar
1 tsp vanilla bean paste
Pinch of salt
7g baking powder

130g plain flour, shifted

30g custard powder

3 egg yolks

125ml milk

50g raw sugar

  • Preheat oven to 180C, line a muffin tin with cases.
  • In stand mixer place, fitted with the paddle mixer, cream your butter and caster sugar for 5 minutes or until very light and fluffy.
  • Add vanilla and salt, then beat on medium until fluffy again. Scrape down the bowl.
  • Add egg yolks and beat for two minutes.
  • Alternating between flour and milk, add these to the butter mixture. Combine until just mixed.
  • Using ice cream scoop, fill your muffin pan half way. Sprinkle on raw sugar. Bake for 25-28 minutes or until a tooth pick comes clean.

Vanilla marshmallow Butter cream
150g Butter, soften

250g icing sugar

1 packet of white marshmallows (about 300g)

2 tsp cream

2tsp vanillla extract

  • In a microwave safe bowl, melt your marshmallows and cream in the microwave for 40 seconds. Once melted stir to form a wet paste. Set aside to cool
  • In a stand mixer beat your butter until it is pale and fluffy. About 10 minutes, then scraped down the bowl.
  • Add your extract and marshmallow mixture. Beat until it is combined, it will be runny but you need to place it in the fridge later; so no panics.
  • Add your icing sugar and beat until is well combined. Transfer to the fridge for 1 hour.
  • After one hour, beat it again in your stand mixer until it is white and fluffy. About 5 minutes. Add your pink food colour. Beat again until it is evenly coloured

Tiny rainbow cheese cake

Makes 2x 12cm cheese cakes


50g melted butter

180g sugar cookies, crushed


250g cream cheese, room temp.

90g caster sugar

1 tsp clear vanilla extract

1.5 tsp gelatine powder, dissolved in 40ml hot water

150ml pure cream, Food colours or gels.

Half recipe of vanilla butter cream

100g sprinkles

  • Line and grease the bottom and sides of 2, 12cm spring form cake pans.
  • Combined crushed sugar cookies and melted butter in a small bowl until combined. Press the cookie mixture into he bases of these two lined tins by using the back of a metal teaspoon. Place in fridge until needed.
  • In a medium bowl, whip your cream to soft peaks. Set aside.
  • In large bowl, mix your soft cream cheese, caster sugar and vanilla. Beat for 3 minutes until combined and fluffy. Add your gelatine and beat again.
  • Fold 1/3 of the whipped cream in the cream cheese until combined. Fold the remaining whipped cream until just combined.
  • Divide your cheese cake mix into 5 even qualities in small bowls. Dye each bowl a different colour, I used gel colours here but I think liquid will work too (10 ish drops?). Mix to combine. Take out your bases from the fridge.
  • In your order of choice pour half of each colour mixture in to each lined tin. Allow to settle then pour the next colour in. Do not force the colour to set, simply tap the tin on the surface to quicken the movement. Continue to do this for each colour until you age used up all your cheese mix.
  • Place in fridge for 4 hours or overnight.
  • Once set, gently remove from spring foam tins. Place sprinkles on a baking tray.
  • Holding the wide faces of the cheese cake, quickly but gently roll the sides of the cheese cakes in the sprinkles. Return to fridge for 1 hour. Make your butter cream.
  • Using a piping bag of your choice pipe stars on top of the cheese cakes.


One batch of whipped stabilised cream

One batch of decorated cheese cakes

One batch of cupcakes

  • Pipe whipped cream on each cupcake with a medium star tip (about 1 cm).
  • Cut each 12cm cheesecake into 8 slices. Carefully place the cheesecake on top of your iced cupcakes.
  • Transfer to fridge for one hour to set. Serve on the day.