White Chocolate Rainbow Cupcakes

White Chocolate Rainbow Cupcakes

Ingredients:

• Flour 1-1/2 cup
• Baking powder 1 tsp
• Salt 1/2 tsp
• Softened butter 1/3 cup
• Caster sugar 1/4 cup
• Eggs 2
• White chocolate 4 ounces
• Vanilla essence 1 tsp
• Milk 1 cup
• Red food colour 1 bottle
• Yellow food colour 1 bottle
• Green food colour 1 bottle
• Blue food colour 1 bottle

For Icing:

• Flour 3 tbsp
• Sugar 1/2 cup
• Butter 1/2 cup
• Milk 1/2 cup
• Vanilla essence 1 tsp

Method:

• Preheat oven to 180 degrees C. Melt white chocolate in double boiler. Beat the sugar and butter until fluffy. Add eggs one by one. Then add chocolate and vanilla essence and then milk and beat well. Lastly, add the flour and beat at low speed.Now divide the mixture into 6 bowls. Add 1/2 cap of red food colour in the first bowl, in the second bowl, add 1/2 cap of red and 1/2 cap of yellow food colour, add half 1/2 cap of yellow food colour in the third bowl, ½ cap of green food colour in the fourth bowl, ½ cap of blue food colour in fifth bowl and ½ cap of blue and ½ cap of red food colour. Divide the purple mixture between 8 cases. Repeat with the other mixtures in this order: blue, green, yellow, orange, and red. Bake in the preheated oven for 1 hour. 
• To prepare icing, whisk together flour and milk and heat o low speed in a saucepan. Continue stirring until the mixture thickens. Put the mixture in the fridge to cool. Beat butter and sugar in another bowl. Then add the flour and milk mixture in it and beat until it comes to the consistency of a thick paste. Pipe on top of the rainbow cupcakes.