White Chocolate Rainbow Cupcakes by Zarnak Sidhwa

Ingredients:

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

For Incing:

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

Method:

1. Preheat oven at 180 degrees C.
2. Melt white chocolate in double boiler.
3. Beat the sugar and butter until fluffy.
4. Add eggs one by one.
5. Then add chocolate and vanilla essence and then milk and beat well.
6. Lastly, add the flour and beat at low speed.
7. Now divide the mixture into 6 bowls.
8. Add 1/2 cup of red food color in the first bowl, in the second bowl, add 1/2 cup of red and 1/2 cup of yellow food color in the third bowl, 1/2 cup of green food color in the fourth bowl, 1/2 cup of blue food color in the fifth bowl and 1/2 cup of blue and 1/2 cup of red food color.
9. Divide the purple mixture between 8 cases.
10. Repeat the other mixture in this order, blue, green, yellow, orange and red.
11. Bake in the preheated oven for 1 hour.
12. To prepare icing: Whisk together flour and milk and heat a low speed in a saucepan.
13. Continue stirring until the mixture thickens.
14. Put the mixture in the fridge to cool.
15. Beat butter and sugar in another bowl.
16. Then add the flour and milk mixture in it and beat until comes to the consistency of a thick paste.
17. Pipe on top of the rainbow cupcakes.