Coloured sprinkles in different shapescolours and sizes.
Add the chocolate and cream into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Then add the pink food gel and mix. Transfer to a piping bag or squeeze bottle. The ganache will thicken and set. To thin it out again right before you’re ready to assemble the cupcake place in the microwave for 5 seconds at a time and mix until it reaches the consistency of a thick syrup.
Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Line a cupcake tin with the cupcake liners. Spray a donut tin with oil spray and set aside.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
Add the eggs, milk, raspberry flavouring, teal food gel, oil, yoghurt and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
Transfer the batter into a piping bag and pipe it into the donut tin filling each cavity up about half way. Set aside.
Fill each cupcake liner three-quarters of the way. Using an ice-cream scoop to transfer the batter to the cupcake liners makes this a quick and easy process, and ensures each liner contains exactly the same amount of batter and that the cupcakes will bake evenly. Bake the donuts for 20 minutes and the cupcakes for 40–50 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Allow the cupcakes to cool completely on a wire rack before frosting. Once the donuts have cooled, gently tap the tin on your workbench and they will fall out.
Add the egg whites, powdered sugar and vanilla extract into a large mixing bowl. Use a whisk to mix until well combined and smooth. Split the mixture into two bowls. Add pink food gel to one bowl and mix until well combined. Add the teal food gel to the other bowl and repeat. Transfer the pink royal icing into a piping bag fitted with a Wilton #2 piping tip.
To cover the cake donuts in the royal icing, place each one on a fork and hold over the bowl with the teal royal icing. Use a spoon to drizzle the royal icing over the donut. Allow the excess to drip off and then place on a wire rack to allow the icing to set. I’d allow it to set over night.
Pipe the pink icing on top of the set donuts and then sprinkle with sprinkles. Allow to set for a couple hours.
To assemble the cupcakes, core the centre of each cupcake and fill with the pink ganache.
Fit the end of a piping bag with a Wilton 6b piping tip and frost a double donut swirl on each cupcake. Drizzle with the pink ganache before placing a cake donut on top. Add some sprinkles on the pink ganache drizzle and finish with two straws on one side of the cupcake into the frosting.
Cupcakes can be stored in an airtight container for up to three days.