Rainbow Eggs Cake

Ingredients
1 cup cake flour
½ teaspoon baking powder
1/8 teaspoon salt
2 tablespoons melted butter
¼ cup castor sugar
1 egg
1 tablespoon water
3/4 teaspoon SP* (see Note)
1½ tablespoons milk
1/8 teaspoon Vanilla essence
8 egg shells

Sift cake flour, baking powder and salt 2 times together. In the work bowl of a food processor, bring in sugar, water, SP, egg, milk and vanilla essence, use metal blade, process until well blended. Add flour mixture and process until thick and pale. Pour melted butter through the feed tube while the machine is running and blend for a few seconds. Mix parts of the batter with green and pink colour. Spoon one coloured batter into egg shell, ¼ each. Put eggs in coffee cups. Place cups in ring. Microwave at Medium (360 Watts) for 30 seconds (4 eggs) Cover the baked cake part of shells with aluminum foil. Add another coloured batter on top. Leave ½" space under the edge. Microwave at Medium for 40 seconds (4 eggs) Cool and shelted. Coat the cakes with melted plain chocolate. Decorate as desired.