Rainbow Muffins with Cream Cheese Frosting
Ingredients
Dough
- 12 paper muffin cups
- 175 g softened butter
- 275 g sugar
- 1 packet vanilla sugar
- 3 medium eggs
- 500 g all-purpose flour (Type 405)
- 1 1/2 tsp baking powder
- a pinch of salt
- 250 ml milk
- 6 different food colors (yellow, orange, red, blue, green, purple)
Frosting
- 175 g cream cheese, cold
- 120 g powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 100 g heavy cream
- 2 tsp decorative sugar (sprinkles)
Preparation
Preheat the oven to 180°C conventional (160°C fan) and prepare a muffin tin with 12 paper cups. Beat the butter and sugar until fluffy, then add the eggs one at a time.
Mix the flour with baking powder and salt, sift, and add in three portions, mixing with a mixer. Stir in the milk to make the batter more fluid.
Divide the batter into 6 bowls and color each with food coloring. Fill each muffin cup with 1 teaspoon of each colored batter. Bake the muffins in the preheated oven for about 25 minutes, then let cool completely on a wire rack.
Quickly mix the cold cream cheese with the powdered sugar (do not mix too long or the cream cheese will curdle), while gradually adding the liquid cream in small amounts. Mix until the frosting thickens. Briefly mix in the vanilla extract and lemon zest.
Spread 1 tablespoon of frosting on each muffin and smooth into a dome shape with a knife. Decorate the rainbow muffins with sprinkles.
