Rainbow cupcakes

Name: rainbow cupcakes
Cook time: 30 min
Total time: 170 min
Yield: 12
Ingredients: 200 g unsalted butter at room temperature; 200 g sugar; 16 g vanilla sugar; 4 medium sized egg at room temperature; 5 el semi skimmed milk; 200 g self raising flour; 1 little pot rainbow fantasy; 6 Look o Look sour rainbow mat; 200 g cream cheese; 1 el powdered sugar

Homemade cupcakes with a cream cheese frosting, rainbow decoration and rainbow mats.

Ingredients

Kitchen Stuff

1 muffin mold with 12 cavities
12 paper muffin mold

Directions

Preheat the oven to 200 ° C. Divide the molds over the muffin mold.
Beat the butter with the sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min.
Beat the eggs 1 by 1, but add the second egg if the first one is completely absorbed. Beat another 3 minutes.
Heat the milk until it is lukewarm. Spat the self-raising flour as lightly as possible through the batter and add the milk.
Stir in the sprinkles.
Divide the batter over the muffin molds. Fry in the middle of the oven for 15-20 minutes until golden brown and done.
Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.
Cut the acid mats in half. Mix the cream cheese with the icing sugar.
Brush the top of the cupcakes with 1 tbsp cream cheese, sprinkle with rainbow fantasy as desired and put half the acid mat in it like a rainbow.