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, Irish cream, eggs, yogurt, oil 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.
• Add about ¼ cup of batter into 5 different mixing bowls. Colour each one, yellow, blue, purple and orange. Transfer to piping bags and set aside.
• Colour the remaining, larger portion of the batter with the teal food gel and mix until well combined. Transfer that to a large piping bag as well.
• Pipe a layer of little blobs of each coloured batter and then pipe a layer of teal batter over the blobs. Repeat this another two times or until you’ve filled the cupcake liners ¾ of the way.
• To make the donuts, spray a donut baking tin with oil, and brush with a pastry brush. Pipe blobs of coloured batter and then pipe teal coloured batter on top.
• Bake donuts for 15 minutes, bake the cupcakes for 30 minutes
• Bake for 30 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack.
• Core the centre of each cupcake and fill with sprinkles. If you don’t like that, use chocolate sauce.
• Fit the end of a piping bag with a Wilton 8b tip and frost a double donut swirl on top of the cupcakes.
• Drizzle with chocolate sauce and add donut on top. If the donut won’t say prop something behind it. I’ve also tried inserting a cake pop stick into the bottom of the donut and sticking that in the cupcake.
• Drizzle the donut with chocolate. Finish off with sprinkles.