Mardi Gras Cupcakes

Preheat your oven to 350°F (175°C).

In a medium bowl, combine cake flour, baking powder, baking soda, and salt. Whisk together until well blended, then set aside.

1. In the bowl of an electric mixer, add eggs, sugar, vanilla, rum, and oil. Beat on medium speed for about 30 seconds until combined. | 2. Reduce the mixer speed to low and gradually add half of the flour mixture. Follow with half of the buttermilk, then the remaining flour mixture, and finally the rest of the buttermilk. Beat until just combined.

Divide the batter into separate bowls and color each with gel food coloring (yellow, purple, and green).

1. Pour a small amount of each colored batter into lined cupcake tins, filling each liner a little over halfway. | 2. Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted in the center comes out clean. | 3. Remove from the oven and allow the cupcakes to cool completely before frosting.

1. In the bowl of your stand mixer, using the paddle attachment, whip the softened butter on medium-high speed for about 2 minutes until it’s light and fluffy. | 2. Reduce the mixer speed to low and gradually add the powdered sugar. Once fully incorporated, increase the speed back to medium-high and add vanilla extract. Mix well. | 3. Continue whipping on medium-high speed until the frosting is light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.

To color the frosting, whip in purple, yellow, and green gel food coloring separately until you achieve the desired shades.

1. To create a swirled effect, place each colored frosting in a piping bag on either side. Use a Wilton 1M tip for piping. | 2. Frost the cooled cupcakes with the colored frosting, creating beautiful swirls.