Name: Rainbow Cupcakes
Prep time: 60 min
Yield: 24
Cuisine: Americana
Ingredients: 3 cups whole-wheat flour, prepared for pancakes; 90 grams margarine, melted; 2 cups cow's milk; 1 egg; jam, fruit of your choice; 380 grams cream cheese; 4 tablespoons margarine, softened; 3/4 cups sugar; 1/2 ounces lime juice; chocolate sprinkles, to taste; walnuts, to taste

Preparation

Low

In a bowl, beat the margarine and the egg until you achieve a creamy consistency. Add the flour and continue beating, incorporating the milk until you have a smooth and light mixture with no lumps. Separate the mixture into 6 individual cupcake containers with number 10 channels and add food coloring, mixing until you achieve the desired shade and have the 6 colors (yellow, orange, pink, purple, blue, and green), one in each container. Preheat the oven to 170°C. Place individual paper molds in the cupcake tray and pour in a swirling manner 2 teaspoons of mixture of each color in the order you desire until filled. Do the same in each individual mold until all are filled. Bake for 10 to 12 minutes or until a toothpick inserted in the center comes out clean. Place them on a wire rack until they reach room temperature. Using an apple corer, make a hole in the center of the cupcake, and insert the jam. Glaze preparation: Beat the cream cheese with the margarine using a mixer on medium speed, gradually adding the sugar and lemon juice until you form a smooth mixture. Put the glaze in a piping bag and decorate to your liking. Finally, add the nut pieces or powder and the sprinkles to give color and attraction.