Rainbow Muffins

Ingredients list for Rainbow Muffins

• a few drops Edible green colour
• for coating Refined flour (maida) ¾ cup +
• a few drops Orange colour edible
• a few drops Edible colours blue
• a few drops Yellow colour
• a few drops Edible red colour
• for greasing Butter ¾ cup +
• ¾ cup Castor sugar (caster sugar)
• 3 Eggs
• 1 teaspoon Vanilla essence
• ½ teaspoon Baking powder
• as required Milk

Method

1. Preheat oven to 180ºC.
2. Cream butter and castor sugar with an electric blender till light and creamy. Add eggs and whisk well. Add vanilla essence and whisk again.
3. Sift together flour and baking powder in the butter-sugar mixture and fold gently. Add some milk and fold well.
4. Weigh the prepared batter using a weighing scale and divide into equal portions.
5. Add few drops of each of the edible blue, yellow, orange, green and red colours to each portion and mix to make different coloured batters.
6. Put the coloured batters into different piping bags. Pipe a little of blue colour batter. Repeat the process followed by green, yellow, orange and red colours into the lined muffin moulds. Fill the other moulds until all the batter gets used up. Put it in a preheated oven and bake for 15-20 minutes. Remove, cool and demould.
7. Serve.