Neapolitan style muffins

Having been inspired by Holly's Neapolitan mini cakes in the final of the Great British Bake-Off, I thought I'd give some neapolitan style cakes a go myself. I was going to make a large, celebration type cake, but thought perhaps I'd better wait for a special occasion, so decided on muffins instead. I used to make multi-coloured cakes with my Gran when I was young so knew putting blobs of different coloured cake in one container worked just fine.

Here's how they turned out (excuse the bad icing skills!)

Here's how to make them:

• Preheat your oven to gas mark 4.
• Take 10 oz. Stork, and 10 oz. caster sugar and cream together until pale.
• In a separate bowl beat 5 eggs and add gradually to the mix, beating as you go.
• Sieve in 10 oz. self raising flour gradually, and fold in until combined.
• Separate the mixture into thirds. In one bowl, add just over half a tsp of vanilla essence and baking powder, and fold in.
• In another bowl, add just over half a tsp of strawberry flavouring, baking powder, and a few drops of red food colouring. Fold in.
• In the final bowl fold in just under 1 tbsp of cocoa powder.
• Take your muffin tin, fill it with muffin cases, and spoon in some of each flavour cake mix into each case. I went a bit over the top with how much cake mix I put in each, but it's up to you how much you use of each colour, etc.
• Pop in the oven for 20-25 mins.
  
  They should look something like this:

For the decoration:

• Cream together 1 tbsp milk and 8 oz. Stork.
• Gradually sieve in and cream 12 oz. icing sugar.  Do this gradually or you may find yourself covered in icing sugar (or at least I do anyway...).
• Separate about a third of this, add about a quarter of a tsp of strawberry flavouring and a couple of drops of red colouring, and mix well. Swirl this pink icing into the rest of the icing (but not so much that it's all just pale pink). 
• Put in a piping bag, and swirl onto the top of the cakes, crumbling a flake on the top.