Rainbow Cupcakes, so vibrant with cream topping
Preheat oven to 180C. Grease muffin tin (or line with paper cups).
In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx 6 tbsp or so for each).
Add about 1/2 tsp food colouring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain.
Add additional food colouring if necessary.
Starting with the blue batter, add a small spoonful to each of the greased muffin cups.
Repeat with all remaining colours, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous colour.
Do not attempt to spread the layers of colour out (as it can cause layers to combine), but allow them to spread on their own.
Bake for about 15 minutes, until a toothpick inserted into the centre, comes out clean.
Cool cupcakes on a wire rack before frosting.
Quick Buttercream Frosting
1/2 cup butter, room temperature
3 tbsp milk
1 tsp vanilla extract
approx 3 cups icing sugar
In a large bowl, beat together butter, milk and vanilla.
Gradually add in the icing sugar until frosting reaches a thick, spreadable consistency.
You will probably use 2½-3 cups.
Pipe or spread frosting onto cooled cupcakes
Prepared, tried and tested by: Caz Vanderbyl Meth