Cupcakes

• Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
• In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
• Next, add milk, eggs, yogurt, oil, strawberries and cream essence and vanilla extract in a large jug and whisk well.
• Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
• Divide batter into 7 different bowls. Colour each one using the 7 different colour combinations listed in the ingredients list.
• Add each coloured batter into a piping bag or zip lock bag and pipe small blobs of each colour into the cupcake liners filling them up ¾ of the way.
• Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
• To prepare frosting split into seven different bowls and use the colour combinations in the ingredients list to colour. Add to separate piping bags
• Lay out a large sheet of plastic wrap onto your workbench. Pipe rows of each coloured frosting next to each other as demonstrated in the video.
• Add to a piping bag fitted with a Wilton 8B piping tip.
• Core the centre of each cupcake and fill with your favourite sprinkles. Frost a swirl of frosting on top of each cupcake and finish off with a light dusting of edible glitter.