Beat the butter and castor sugar until light.Beat in the eggs one at a time, beating well after each addition.Fold 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 ten to twelve 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 consistancy.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.
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