INGREDIENTS

• 200 grams cake flour
• 150 grams caster sugar
• 125 grams butter
• 125 ml milk
• 1 teaspoon vanilla essence
• 2 large eggs
• ½ teaspoon salt
• 2 teaspoons baking powder

• ¼ teaspoon of 5 different food colouring (Liquid)

METHOD

Preheat oven to 180 degrees

Combine all the ingredients in a large mixing bowl starting with the wet and then gradually adding the dry ingredients. Beat with an electric beater until smooth, for about 2-3 minutes. Divide batter among 5 small bowls, about ¾ cup each. Make 5 different colors of batter by adding ¼ teaspoon food color to each bowl of cake mixture. Ensure colour is blended well with mixture. Fill each small muffin cup with 1 level measuring tablespoon batter.
Bake for about 15-20 minutes or until toothpick inserted in center comes out clean. Make sure the mixture is baked but not brown as it will lose the colour effect. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.

Assemble each cupcake macaroon using 2 mini cupcakes. Cut the tops off each cupcake horizontally.
Spread or pipe about 1 tablespoon frosting/filling of your choice on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

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