Rainbow Muffins

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.

Mix together the flour, sugar and lemon zest in a mixing bowl.

Beat the eggs into the yoghurt, then stir into the dry ingredients with the melted butter. Mix together until smooth.

Divide the mixture into smaller bowls and stir a few drops of food colouring into each bowl.

Spoon each mixture alternately into the paper cases and swirl lightly with a cocktail stick or skewer.

Bake for 20-25 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

To decorate: divide the sugarpaste into 6 equal portions and knead a food colouring into each portion.

With your hands, roll each portion into a long rope. Brush the edges of each rope with a little water.

Lay the ropes side by side on a surface dusted with cornflour and icing sugar and press the edges together so that they stick.

Roll very lightly with a rolling pin over the top to flatten slightly. Cut out 12 rounds with a cutter, the same diameter as the cakes.

For the icing: sift the icing sugar into a bowl and beat in enough hot water and the vanilla to make a thin, smooth icing.

Spread the icing on the cakes.