Rainbow cupcakes

These are totally amazing. It’s a little messy layering the colours into the muffin tins but the end result is worth it. They’re really fun to make. You will need four snaplock bags (maybe a few more just in case of mistakes) for this recipe.

Ingredients

1 ⅔ cups	Flour
½ tsp	Baking powder
¼ tsp	Baking soda
½ tsp	Salt
110 g	Butter, melted
1 cup	Sugar (Main)
1	Egg
¼ cup	Sour cream
¾ cup	Milk
1 ½ tsp	Vanilla essence
2 drops	Food colouring, each of red, blue, green and yellow (Main)
1 serving	Hundreds and Thousands, optional

Directions

1. Heat oven to 180C.
2. Grease your muffin tins really well.
3. Put flour, baking powder, baking soda, salt, butter, sugar, egg, sour cream, milk and vanilla essense into a food processor and whizz until just mixed.
4. Divide the muffin mixture evenly into four separate bowls.
5. Put a few drops of different food colourings into each bowl. Use more or less in depending on how dark you like the colour.
6. Pour the 4 different coloured mixtures into four snaplock bags.
7. Cut a small hole in a corner of one of the bags and carefully pipe into the muffin tin.
8. Repeat with the other 3 bags of muffin mixture, layering the different colours on top of each other. The muffin tins should end up being just over half full.
9. Bake in the oven for 15 minutes.
10. Remove from the oven, let them cool in the tin for 5 minutes, then take them out and sit them on a wire rack.
11. When they are completely cool, ice them with vanilla icing (see below) and decorate with hundreds and thousands.

Jo’s vanilla icing

Sift 2 cups icing sugar into a bowl add 100g softened butter and 2-3 tsp vanilla essence. Add boiling water, a Tbsp at a time, beating until smooth.