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Preheat the oven to 350F/180C
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Line a cupcake tins with wrappers, around 12-15.
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Cream the butter and the sugar together in a bowl until pale and fluffy.
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Beat in the eggs one at a time until well combined, then add in the next one. If you mix looks curldes, add in a spoonful of flour.
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Mix in the flour and raising agent using the beater or a large metal spoon until just combined, then stop.
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Divide the mixture between 5 bowls and color blue, pink, yellow, purple, and some plain.
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Spoon 2 colors into the wrappers and mix with a knife to get a marble effect. Fill the wrapper ¾ of the way.
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Bake for 20-25 minutes, or until golden-brown on top and a skewer inserted into the middle comes out clean.
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Remove from the oven and set aside for 5 minutes, then remove from the tin and place onto a wire rack. Once cold store in an airtight container for 3-4 days.
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Decorate your cupcakes however you like them.