Rainbow Sourworm Cupcakes recipe by Faranah Dawood

Ingredients

• 1⅓ cups (185 grams/6.5 ounces) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick/115 grams) butter, softened
• 1 cup (200 grams/7 ounces) castor sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup (120 ml) milk
• Creamcheese Frosting:
• 125g butter
• 1 tub cream cheese
• 1 teaspoon vanilla essence
• 2 tablespoon milk
• 1kg icing sugar( I used less, use at your discretion)