Rainbow Butter Cupcake

This cupcake uses the basic butter cake receipe from Agnes Chang's Baking Made Easy, but as usual, I tweaked the receipe slightly.  It is important to beat the batter for a longer period of time in order to yield an extremely soft butter cake.

Consistency of the final batter - very light and fluffy

 

I uses 3 colours for this rainbow butter cupcake

 

Can you see how soft this cupcake is?

 

My batch of rainbow butter cupcake on cooling rack

  

Rainbow Butter Cupcake 



Ingredients
250g           Butter
250g           Self-Raising Flour
220g           Sugar
4                  Eggs
5 tbsp         Milk
1 tsp           Vanilla Extract

Directions

1. Preheat the oven to 190°C.
2. Sift the flour, set aside.
3. In an mixing bowl, beat butter and sugar till pale and fluffy.
4. Scrape the mixing bowl, add in the 1st egg and beat till sugar has totally melted.
5. Add the eggs 1 at a time, beating thoroughly and scraping the mixing bowl in between till all eggs have been added.
6. Mix in the flour in 3 portions.
7. Add in the milk, and finally the vanilla extract.
8. Separate the batter into 3 bowls and add different colours in each bowl.
9. Use a teaspoon, scoop a heaping teaspoon of each colour into the cupcake liner.
10. Continue till all batter are finished - makes around 24 cupcakes.
11. Bake in the oven for approximately 10-15 mins.