Rainbow Cupcakes

Growing up, I remember spending most of my vacation time in the summers pouring over mouth-wateringly tempting photographs of intricately designed cakes, cookies and other baked goodies. My mom had (or must I say, still does) this tendency to pick up wonderfully photographed cookbooks cramped with an even more delicious assortment of recipes. It’s no wonder where I’ve caught the bug from.

One look at the many overstocked shelves throughout my home will give you a slight idea of my fixation to them. Heck, who am I kidding! I have cookbooks peeping out from my pantry shelves, kitchen cabinets, on top of the fridge, and not to mention a few prized possessions that I deem only fit to snuggle on my bedside table. Yes, it’s shameful I know. I’m addicted. Hi, I’m Meena, and I’m a cookbook addict. There, I said it. Now hopefully, we can all get on with our very normal or some not-so-normal lives!

Coming back to my Mom. I must say her favourites to collect included books on baking. And unlike me, who mostly drool over pages and pages of food talk, she actually dons her apron and puts those words into action. It’s no surprise then to point out that she bakes some of the best cakes I know. RAINBOW CUPCAKES
Prep time: 15 min | Baking time: 20-25 min | Makes: 24 cupcakes

1 cup all-purpose flour
1 cup butter, melted
1 cup sugar
5 eggs
2 tbsp condensed milk
1 tsp baking powder
1 tsp pure vanilla essence
3-4 drops food colouring, each for red, green and yellow

BEAT butter and sugar till well incorporated. Add in eggs one at a time while continuing to beat mixture lightly.

FOLD in flour a little at a time, on a low mixing speed till the mixture is well blended. Add in baking powder, condensed milk and vanilla essence.

DIVIDE the batter into three separate bowls of equal measure. Add a different food colouring to each bowl.

LAYER the cake batters one colour at a time on greased muffin cups. Bake in a 350 degree preheated oven for 20-25 mins or till done.