Rainbow Easter cupcakes   – the wrappings on the inside!

 185g butter, softened
¾ tsp. vanilla extract
1 cup caster sugar
3 eggs – beaten
2 cups Self raising flour
½ cup milk

Selection of food colouring – Red, blue, yellow, green


Pre heat oven 180’c. Line a 12 whole muffin tin with muffin cases.
Cream butter and sugar; add eggs one at a time, alternating with flour and milk. Split mix into as many bowls as you wish to colour.  Add colouring to each mix, and gently stir in. Using a disposable piping bag, layer the coloured cake batter. Pipe each layer into each muffin tin.  Bake 15-20 minutes or until light golden brown.  Cool on cake rack.  Decorate with cream cheese lemon butter cream frosting and decorate.

Cream cheese Lemon frosting g

250 g cream cheese
125g butter – softened
3 – 4 cups icing sugar – sifted
1 x zest and juice of lemon

Whip together cream cheese and butter, add zest and juice, and gradually add in icing sugar.   Whip till thick and fluffy.  Pipe on top of cupcakes.