Rainbow Cupcake

 1 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/2 cup buttermilk
1 tsp vanilla extract
red, yellow, green and blue food colorings

Preheat oven to 350F. Grease 10 cups from a 12 cup muffin tin (or line with paper cups).

In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.

Divide batter evenly into 5 small bowls; each should have a little more than 1/3 cup batter (approx 6 tbsp or so for each).

Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.

Starting with the blue batter, add a small spoonful to each of the 10 grease muffin cups (just over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own.

Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.

Cool cupcakes on a wire rack before frosting.

Makes 10

Thanks To Baking bites

Eggless Orange Cake

 1 1/4 cup(190 gms) Refined flour/Maida
1/2 can(200 gms/ml) Condensed Milk
1/2 cup(125 gms) melted Butter/oil ,at room temperature
1/2 cup(125 ml) Orange Juice
3 tbsp powdered Sugar
1 tsp Vanilla Essence
1 tsp lime juice
1 tsp Baking Powder
1/2 tsp baking soda
1/2 tsp Orange Zest

Preheat the Oven @ 180 deg Sieve flour,baking powder,baking soda two times to ensure even mixing.

Mix well the condensed milk,orange juice,oil(or softened butter),sugar,vanilla essence,lemon juice with a whisk.

Take the sieved flour in a bowl and make a dent,pour the mixed liquid in the dent and mix well without any lumps,using the whisk.

Grease a baking pan,with butter and dust with some flour. Pour the prepared batter in the pan. Tap the pan gently once or twice to remove any big air bubbles.

Bake it to 30 minutes or until the toothpick inserted comes out clean.

Let it cool down for 5 minutes and then invert the cake over an wire rack and let it cool.

Thanks To : chefandherkitchen

Vanilla Cup Cake With Pineapple Butter Icing

Ingredients:  Yield:20-25cupcakes
 2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
3/4 cup sugar (if you like your cupcakes very sweet, add a little more.)
2 eggs
1 cup milk
1 teaspoon vanilla essence 

Directions:
preheat oven to 180 c; line muffin cups with papers.
cream butter and sugar till light and fluffy. beat in eggs one at a time.
add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
divide evenly among pans and bake for 15minutes. let cool in pans.

 Pineapple Butter Icing
Ingredients: Servings : 2
3 tbsp. butter, softened
2 cups icing sugar, sifted
2-3 drops pineapple essence
4 drops of yellow colour
1 pinch salt
4-5 drops lemon juice

Method
    Put butter in a deep bowl.
    Add flavouring and beat till smooth.
    Add sugar, beat with a wooden spoon till well blended.
    Add salt and lemon juice, beat again till light, white and smooth.
    When spoon is lifted the icing lifted in a peak should hold.
    Spoon into an icing bag, fit nozzle as required.
    Pipe carefully over prepared cake.
    Refrigerate if required to be used later.

Steamed Marble Butter Cake

A
280g butter
200g sugar ( reduced )

B
4 eggs

C
300g flour
2 1/2 tsps double action baking powder

D
1/2 tbsp chocolate paste (** I used 1 tbsp chocolate powder + 3 tbsps hot water**)

Method :

1. Lightly grease & line 20cm round or square mould.
2. Beat A until light & fluffy. Add in B slowly, cream until smooth & light.
3. Add in sieved C, mix until well-blended.
4. Take 1/4 portion of the batter, mix with D until well-blended.
5. Pour plain batter into greased mould. Use a teaspoon to spoon the chocolate batter over the plain batter & swirl it to make marble effects.
6. Steam at high heat for 10 minutes, switch the heat to low & steam for another 60 minutes.
7. Leave the cake aside for 5 minutes before moving out from the mould.

Recipe Courtesy :http://happykitchen-janice.blogspot.com/

Honey Sponge Cake [Eggless]

All purpose flour - 1cup
Baking Powder - 1tsp
Baking Soda -1tsp
Custard Powder -1tbsp Butter - 3tbsp,at room temp.
Brown sugar - 1cup
Cooking oil - 3tbsp
Vanilla Essence - 1tsp
Honey -2tbsp
Eggs -3 [ I replaced with  butter milk ] 
Check      http://chefinyou.com/egg-substitutes-cooking/

Sift together flour,baking powder,baking soda and custard powder.Keep it aside.
In a bowl add butter and brown sugar.Mix well using a whisk.Add oil and whisk.Add honey and vanilla essence and mix well.
Add the eggs 1 at a time and whisk.
Add the flour mixture ,little by little to this.Whisk well after each addition.Now the batter is ready.
Pour this to a well greased dish and cover it with an aluminum foil.
 Place the dish in a steamer and steam it on low flame for  about 35-40 minutes.After that switch off the stove and allow it to cool.Serve hot with honey or with Vanilla Ice cream

Orginal Recipe Courtesy  Marias menu