Hydrangea Cupcake

I made this Hydrangea cuppies for Memorial Day..Well I guess it's a little too late to post now but it's better than never,right? This sponge cake recipe is really soft and light!!

Ingredients: For Sponge Cake
(A)

200 gm granulated sugar

(B)
150 gm all purpose flour

(C)
80 gm melted butter(microwave or cooked)


Frosting:
8 oz cream cheese
4 oz unsalted butter,room tempreture
500 gm sugar powder.sifted
2 tbsp water or more
2 tsp clear vanilla essence
blue and red food color

Method:

1:Prepare 12 muffin  paper cup over the pan.Pre-heat oven to 350 F.Combine ingredients (A) in the mixing bowl,beat until frothy and light.Fold in ingredients (B),mix well until blended.
2:Stir in ingredients(C) and mix until well incorporated.Pour batter into the prepared muffin cup.
3:Bake at 350 F for 20 minutes at middle rack.Remove cakes from oven and place on a wire rack to cool completely before frosting.

For Frosting:
1:Combine sugar powder,cream cheese and butter in electric mixer,beat at high speed until well incorporated.
2:Then drop in vanilla essence and water for consistency.Divide the frosting into 2 different containers and mix with red and blue color.
3:Use pipping bag with star tip to fill the frosting .Decorate the cupcakes with colored frosting