Rainbow Cupcakes with Hokey Dokey Icing

Ingredients

Cupcakes:

  • 125g soft butter 
  • 1 cup sugar 
  • 1 ¼ cups flour 
  • 1 ½ tsp baking powder 
  • 2 eggs 
  • ½ cup milk 
  • ½ tsp FLAVOUR BURST Vanilla Essence 
  • Pinch of salt 
  • FLAVOR BURST food colours (in as many colours as you like)

Icing:

  • ¾ cup icing sugar 
  • 225g soft butter 
  • ¾ cup FLAVOUR BURST SYRUP (any flavour, we used Hokey Dokey)

Method

Cupcake

Preheat oven to 180 degrees.

Line a muffin tray with paper baking cups.

Place all ingredients in a large mixing bowl and beat for ten minutes or until smooth. Divide the batter equally into 3 or 4 bowls (depending on how many colours you want).  Add a few drops of different food colouring to each bowl and stir until completely mixed through. Drop spoonfuls of the coloured mixture into the paper cups, in whichever order of colours you’d like.

Bake for 15-20 minutes or until a skewer comes out clean from the cupcakes.

Remove from tray and put on a wire rack to cool.

Icing

Combine all ingredients in the bowl and beat with an electric mixer on low until the blended, about 1 minute.

Increase speed to high and beat until the mixture becomes light and whipped, about 5 minutes.

Ice the cupcakes and enjoy!

NB. You can flavour the icing according to whichever syrup you prefer.