Hundreds and thousands, to decorate
Butter Cream125g unsalted butter, at room temperature, chopped
1| Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
2| Prepare cake mix according to packet directions, adding essence. Divide batter evenly among three separate bowls. Tint one batter with red, one with yellow and one with blue colouring. Stir each to combine.
3| Spoon 1 tblsp blue batter into the base of each of the paper cases. Top each with 1 tblsp yellow batter, then top yellow batter with 1 tblsp red batter.
4| Cook in a moderate oven (180C) for about 20 to 25 minutes, or until a skewer put in the middle comes out clean. Remove from oven. Let stand for 5 minutes before transferring to a wire rack to cool.
5| To make butter cream, beat butter and essence in a small bowl of an electric mixer until pale and fluffy. Beat in milk. Gradually add icing sugar, beating until smooth.6| Spoon butter cream into a piping bag fitted with a 5mm star nozzle. Pipe onto tops of cold cupcakes. Decorate with
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