This was the first recipe that I mastered. This humble cupcake was the start of my trajectory into baking. It might not be the most sophisticated bake, but at that time it was a major triumph for me. It’s unpretentious yet beautiful in its simplicity. No frosting required. But frost if you like. The beauty lies within the rainbow. The recipe is based on a madeira sponge, so it has body to it. It’s not the lightest of sponges but it’s a comforting cupcake. Best enjoyed on a rainy day with a cup of tea.
INGREDIENTS
- 125g softened butter
- 210g castor sugar
- 2 eggs
- 5ml vanilla essence
- 280g cake flour
- 10ml baking powder
- 250ml milk
- Green, red, blue and yellow food colouring
INSTRUCTIONS
- Preheat the oven to 180 C.
- Fill a 12-hole deep muffin pan with foil cupcake cases.
- Beat the butter and sugar together in a bowl until light and fluffy in texture.
- Add the eggs one at a time, beating after each addition.
- Add the vanilla essence and mix.
- Sift the flour and baking powder together.
- Add flour in batches to the creamed butter mixture alternating with the milk in batches, making sure that you start with the flour and end with the flour.
- Divide the mixture into 4 bowls.
- Colour each bowl of cake mixture with a drop or 2 of different food colourant.
- Spoon alternate colours of cake mixture into the cupcake cases filling three quarters of the way up.
- Place the tray in the oven and bake for 20 minutes until cupcakes have risen and are cooked in the centre.
- Remove from the oven and allow to cool.
