Cupcakes

• Preheat your oven to 350 °F and line a muffin tray with paper liners.
• Pop the flour, baking powder, salt, and sugar in a large bowl and whisk for 20
  seconds to combine.
• Add the egg to a small bowl and gently whisk to break the yolk. Add the milk and
  the vegetable oil and whisk again to combine.
• Make a well in the centre of the dry ingredients. Pour the wet ingredients into the
  well and quickly whisk until the batter is just moistened.
• Divide the batter between each muffin well and bake for 20-23 minutes (or until a
  toothpick comes out clean). Cool cupcakes on a wire rack.

Butterbeer Icing

• Pop your butter in the bowl of a stand mixer and beat until fluffy (4 minutes).
  Slowly add your icing sugar as you continue to mix on low speed.
• While the beaters are still going, slowly add the eggnog, followed by the
  nutmeg, rum extract, and salt. Once everything has been added, bring your
  mixer to medium-high and beet until the icing is light and creamy (about 2
  minutes). You can add additional icing sugar or eggnog to adjust the
  consistency.
• Take out 1 cup of icing and divide it between 4 bowls. Tint each of the bowls
  using your food colouring (red, yellow, blue, and green)
• Using a teaspoon, hollow out a small pocket the centre of each cupcake. Fill
  the pockets with coloured icing (3 cupcakes per colour – unless you have a
  house favourite!). Put the remaining icing into a piping bag and generously
  pipe the frosting onto your cupcakes using your favourite piping tip! Bite into
  your cupcake to be sorted into your rightful house!