Gluten Free Rainbow Cupcakes

(Makes 24)

Ingredients for the cupcakes:

720g Fresh Earth Gluten Free Vanilla Cake Premix
145ml Water
50g Real Butter
140ml Sunflower Oil
6 medium free range eggs
1 tsp Vanilla Essence

Method for the cupcakes:

1. Place the premix and butter in a mixing bowl and beat well.
2. Then add the water and eggs to the mix and beat well.
3. Add the oil and vanilla essence and beat well
4. Divide the mix into the cupcake tray.
5. Bake at 160 degrees Celsius for 20 to 25min.

Ingredients for the Butter Icing:

750g Icing sugar
210g Soft butter
1 Tbspn Vanilla Essence

Methods for the butter icing:

1. Add all the ingredients into a mixing bowl and mix until smooth.
2. Don’t overmix!!

Now for the colours:

Red: Half beetroot and a level teaspoon paprika

Yellow: 1 carrot and 1 level teaspoon turmeric

Green: Spinach

Orange: Beetroot, paprika and turmeric

Blue: Red cabbage and 1 teaspoon bicarb of soda.

Method:

To achieve each colour, grate, squeeze and add the juices/ powder of your ingredients.
Gently mix in with your butter icing
Pipe and enjoy!