Muffins with rainbow frosting

Preparation

1. To prepare the muffin batter, divide the dry ingredients from the wet ingredients. In a bowl, sift flour with baking soda and baking powder, then add sugar, grated lemon peel and salt. Mix with a hand whisk.
2. In another bowl combine the oil, milk, and egg. Dissolve Taste and Color Yellow in a drop of water and add it to the liquid ingredients. Mix everything together with a hand whisk.
3. Combine the liquid mixture with the dry mixture and mix very quickly and for a very short time. The secret to soft muffins is precisely the short processing time.
4. Arrange paper ramekins in a muffin mold and pour the mixture into each one, helping yourself with a spoon. Be careful not to fill the ramekins as the muffins will rise while baking.
5. Place in preheated oven at 180° for 20 to 25 minutes. Remove from oven and allow to cool.
6. Meanwhile, prepare the frosting: Place the cream, mascarpone and powdered sugar in a large bowl. Beat with electric whips until frothy and firm.
7. Divide the frosting into 4 equal parts and place in 4 bowls. To each combine a dye dissolved in very little water. Mix until 4 compounds are perfectly smooth and colored.
8. Arrange a sheet of foil on a tabletop and lay the four frostings on it, side by side vertically. Close the foil forming a “sausage” and secure the two ends like candy.
9. Cut off one end with the help of scissors and place the sausage in a piping bagfitted with a star-shaped nozzle. Press lightly until frosting comes out of the spout hole. Decorate the muffins with clumps of rainbow frosting.

Thanks to Anna Rita from Anna On The Clouds for the recipe.