Rainbow cupcakes | Women's Weekly Food

Ingredients

• CHOCOLATE CUPCAKES
• 1¾ cup (260g) plain flour
• 1/2 cup (50g) cocoa powder, sifted
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate soda
• 1 cup (220g) granulated sugar
• ½ cup (110g) firmly packed brown sugar
• 1/4 teaspoon fine salt
• 2 eggs, at room temperature
• ½ cup (125ml) olive or vegetable oil
• ¾ cup (180ml) sour cream
• 1 teaspoon vanilla extract
• 1 cup (250ml) hot water
• Vanilla icing
• 250g unsalted butter, softened
• 2 cups (320g) icing sugar, sifted
• 1/4 cup (25g) cocoa powder, sifted
• 1 tsp vanilla extract
• Pink, blue and yellow food colouring