Rainbow Cupcakes by Cheryl Lai

Rainbow Cupcakes Recipe by Cheryl Lai

Ingredients (makes about 20)
226g unsalted butter
360g sugar
5 large egg white
2 tsp vanilla extract
426g cake flour
4 tsp baking powder
350ml milk
Method
1. Preheat oven at 180C.
2. Cream butter and sugar till light and fluffy.
3. Beat in egg white a little at a time, ensuring it's well mixed.
4. Mix in vanilla extract.
5. Add 1/3 of the sifted flour and baking powder and mix well.
6. Add 1/3 of milk. Mix well. 7. Repeat step 5 & 6 until all well incorporated. 8. Divide into 6 equal portions. 9. Add Wilton gel colouring to the 6 divided portions. (Red; Orange; Yellow; Green; Blue; Violet) 10. First, scoop 1.5 teaspoons of violet batter into a white cupcake liner laid in a cupcake tin,spread it evenly out with the teaspoon. Put it into the preheated oven and baked for 1.5 minutes before taking it out and spreading 1.5 teaspoon of the blue batter on the slightlybaked purple batter. Put it back into the oven and baked for another 1.5 minutes. Remove from the oven and repeat the steps for green, yellow, orange and red batter.   11. When all the six colours are filled, continue baking in the oven for 15-20 minutes or until a skewer comes out clean.