Rainbow cupcakes

Cooking time: Less than 30 minutes

INGREDIENTS

250g butter, chopped
1 cup caster sugar
3 eggs
1 teaspoon vanilla extract
2 ¼ cups self-raising flour, sifted
¾ cup milk
2 tablespoons cocoa powder
1 tablespoon milk, extra
Pink or blue food colourings
Coloured sprinkles

Buttercream icing
150g butter, chopped
2 cups icing-sugar mixture
2 tablespoons milk
Pink food colouring

1. Preheat oven to 180°C. Line 16 holes of 2 x 12-hole muffin pans with paper patty cases.

2. In a large bowl, beat butter and sugar together using an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3. Lightly fold flour into creamed mixture, alternately with milk. Divide mixture into three portions.

4. Leave one portion plain, add combined cocoa and extra milk to another and a few drops of food colouring to the remaining portion.

5. Drop alternate colours into each recess of prepared pans until 2/3 full. Swirl gently with a skewer.

6. Bake 20-25 minutes until cooked when tested. Cool in pan 5 minutes, before turning onto a wire rack to cool completely.

7. Buttercream icing. In a small bowl, beat butter with an electric mixer until pale. Add icing-sugar mixture and milk, beating until combined.

8. Stir in a few drops of colouring. Spread over cooled cakes. Decorate with sprinkles.

Makes 16

I only make these cupcakes on special occasions. Like birthday parties etc. They're not low in fat, and gets the kids excited, but they enjoy them.

Love Libby,

xox