DANCING QUEEN **RAINBOW** CUPCAKES - The Scran Line

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. Im a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

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DANCING QUEEN CUPCAKES

Makes 14

429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml of milk
125ml vegetable oil
125g unsalted butter, softened
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla extract
2 large eggs
2 tsp strawberries and cream essence (or any flavour of your chooising)

To make the colours for the frosting and batter youll need the following food gel colours:
RED 2 drops red red food gel + 2 drops deep pink food gel
PINK 2 drops deep pink food gel
ORANGE 2 drops orange food gel + 1 drop yellow food gel
YELLOW 3 drops yellow food gel
GREEN 2 drops teal food gel + 1 drop yellow food gel (optional)
BLUE 1 drop sky blue food gel
PURPLE 2 drops deep purple food gel + 2 drops deep pink food gel

Frosting
1 batch Swiss meringue buttercream frosting