125g of butter softened
½ cup of caster sugar
1 teaspoon of vanilla essence
1½ cups self raising flour
½ cup custard powder
½ cup of milk
Food colouring of your choice (I used yellow, red, green and blue)
Preheat oven to 200 Celsius. Line two trays of six each cupcake holders with patty papers.
Beat butter and sugar till light and fluffy then add vanilla essence and eggs one at a time.
Mix and combine with a wooden spoon the dry ingredients alternating with the milk.
Separate the mixture into four bowls and add a dash of yellow, red, green and blue food colouring.
Add the four-mixture colours back into the bowl separately then gently swirl together with a knife causing a marble pattern.
Gently scoop out with an ice cream scoop (one scoop for each cupcake paper) then cook for about 15 minutes.
Ice with your favourite butter cream icing.
I use 125g of butter beaten till light and fluffy, ½ teaspoon of vanilla essence then 1 1/2 cups of icing sugar, two tablespoons of cocoa powder and one tablespoon of milk if needed (beaten again till light and fluffy).
Recipe and photo by Debbie Reid from Kyogle CWA Evening Branch