It was my son’s girlfriend’s birthday today and she requested rainbow cupcakes for afternoon tea.
Happy birthday, D! 🙂
1 1/2 cups cake flour (see note below)
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
80g butter, room temperature
1/2 cup milk
2 egg whites
1/2 cup heavy cream
1/4 cup powdered sugar
Preheat oven to 190°C. Line a muffin tin with 10 paper cupcake liners, or place silicon liners on a baking sheet.
Sift flour, baking powder and salt together into a bowl.
In another bowl, cream sugar and butter until fluffy. Add milk and egg white and beat well, until smooth.
Fold in dry ingredients into wet until just combined.
Divide mixture into small bowls, as many as colours you are using. Add colouring to each, stirring in well.
Spoon colours into cupcake liners in layers until about 2/3 full, about 1 heaped teaspoon of each coloured batter per liner. Bake for 18 – 21 minutes, until a toothpick comes out clean.
Cool completely on a wire rack before frosting.
Sift the powdered sugar into the cream and whip until stiff peaks form. Spoon or pipe onto cooled cupcakes.
Note: To make your own cake flour, measure 2 tablespoons cornflour (cornstarch) into the cup before filling with all purpose (plain) flour. For this recipe you would use 3 tablespoons cornflour (cornstarch) in total.