Just like most of the UK, I’ve already tie-dyed all my t-shirts and tote bags, so when I saw this rainbow cupcakes trend, I knew I had to give it a go.

And if you’re planning a sunny, festival-themed garden party, these little tie-dye bakes are easy to make and bound to brighten up the snack table.

Ingredients

• 250ml almond milk
• ½ tbsp lemon juice
• 90ml neutral oil (e.g. vegetable, sunflower, canola)
• 2 tsp vanilla extract
• 225g self raising flour
• 200g caster sugar
• Pinch of salt
• 2-5 food colouring gels of choice
• 125g vegan fondant icing
• 150g icing sugar

Step 1: Preheat the oven to gas mark 4/180ºC/160ºC fan. Line a cupcake tin with cases.

Step 2: Pour the wet ingredients into the dry ingredients and whisk until combined.

Step 3: Separate the mixture into 3 bowls and add a few drops of food colouring to each, you can also leave one plain.  Add the mixture to the cases in layers – don’t worry about stirring them they will mix as they bake.  Place in the oven for 18 minutes until cooked through and an inserted toothpick comes out clean.

Step 4: Remove from the tin and allow it to cool.

Step 5: Roll out the fondant icing until it is 2-4mm thick.  Using a biscuit cutter, cut circles slightly smaller than the size of the top of your cupcakes.  Brush a little water onto one side of the icing disc and then place it on top of the cupcake (slice a little off the top to make the cupcakes flat) pressing down round the sides to secure the icing.  Repeat with the rest of the cupcakes.

Step 6: Mix together the icing sugar with 4 tbsp water  in a baking dish.  Add drops of food colouring gel then using a skewer drag through the gel colour to make a swirly pattern.

Step 7: Dip the iced cupcakes into the marbled icing to coat them with tie dye pattern then place on a wire baking rack to dry.  Repeat until all the cupcakes are coloured, swirling through extra food colouring if needed.