Beat the butter and castor sugar until
Beat in the eggs one at a time,
beating well after each addition.
in the sifted flour and baking powder,
alternating with the milk.
Spoon a spoonful of cake batter into cupcake tins that have been lined with paper cupcake holders.
Bake in a preheated oven for 10 to
12 minutes or until golden.
Remove from the oven and leave to cool on a wire rack.
Mix the sifted icing sugar with enough water to make a spreadable consistency.
Divide the icing into three or four bowls and colour each one a different colour, then use to decorate the individual cupcakes.
Top with silver balls or small icing flowers (available from baking shops).