Ingredients
- 250g (8oz) Butter
- 250g Caster sugar
- 4 Large eggs
- 250g Self Raising Flour
- 1 tsp Vanilla extract
- 2 tbsp Milk
- Gel food colourin a variety of colours
- 1 cup Rainbow sprinklesto decorate
For the cream cheese icing
- 200g (7oz) Butter
- 400g (13oz) Powdered sugar
- 1 tsp Vanilla extract
- 150g (5oz) Light cream cheese
Directions
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
Add icing or decoration after the baked goods have fully defrosted and are at room temperature.
Steps
1 Done | Preheat the oven to gas 4, 180ºC, fan 160ºC. Line a 12-hole muffin tin with paper cases. |
2 Done | Using a hand-held mixer, beat together the butter and sugar until pale and fluffy. Whisk in the eggs and then fold in the flour, vanilla extract and milk. |
3 Done | Divide the cake batter evenly between 6 bowls. Add enough food colour gel to each bowl to give a strong shade. |
4 Done | Spoon the mixture between the paper cases, one colour at a time. It’s best to drizzle around the edge and then encourage it to fill in the centre. Don't mix too much or the colours will run. |
5 Done | Bake for 15-20 minutes, or until light and spongy to the touch. Cool on a wire rack. |
6 Done | Meanwhile, make the icing by beating together the butter and icing sugar until light and creamy. Whisk in the vanilla extract and cream cheese. Put into a piping bag and swirl some icing on top of each cake. Scatter over the sprinkles. |
