Rainbow Muffins
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 35 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ½ cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 2 unwaxed lemons (finely grated zest)
- 3 eggs
- ½ cup plain Yogurt
- ¾ cup butter (melted)
- Food coloring (pink, lilac, orange, blue, yellow, green)
- To decorate
- 1 ¾ cups white Sugar paste
- Food coloring (pink, lilac, orange, blue, yellow, green)
- Corn starch
- powdered sugar
- For the icing
- 1 ⅔ cups powdered sugar
- hot water
- vanilla extract
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Mix together the flour, sugar and lemon zest in a mixing bowl.
3.
Beat the eggs into the yoghurt, then stir into the dry ingredients with the melted butter. Mix together until smooth.
4.
Divide the mixture into smaller bowls and stir a few drops of food colouring into each bowl.
5.
Spoon each mixture alternately into the paper cases and swirl lightly with a cocktail stick or skewer.
6.
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.
7.
To decorate: divide the sugarpaste into 6 equal portions and knead a food colouring into each portion.
8.
With your hands, roll each portion into a long rope. Brush the edges of each rope with a little water.
9.
Lay the ropes side by side on a surface dusted with cornflour and icing sugar and press the edges together so that they stick.
10.
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.
11.
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.
12.
Spread the icing on the cakes.
13.
Press the striped rounds on each cake before the icing sets and leave to set.
