Heat your oven to 150°c fan/170°c/Gas 2. Place the cupcake cases in your bun tins.
Put all the ingredients in a food mixer fitted with the paddle attachment and mix on a slow speed to combine everything. Then increase the speed and mix for about 1 minute until the mixture is smooth and pale in colour.
Spoon the mixture into each case, being careful not to overfill. About ¾ full should be enough. Bake in the oven for about 22 minutes or until a light golden brown.
Leave to cool on a wire rack. Meanwhile, make the icing. Mix the icing with the butter and vanilla essence until smooth. Divide the mixture into 2 bowls and add the food colouring. Mix until you have the colour you want. Place the pink icing in one bag and the blue icing in another bag.
Start by piping one colour at a time in a swirl direction. Finally, top with some sprinkles.
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