Pink and Silver cupcakes

Preparation Time: 20 - 60 minutes
Cooking Time: 15 minutes

Ingredients (serves 20)

* 125g butter
* 155g (3/4 cup) caster sugar
* 2 eggs
* 225g (1 1/2 cups) self-raising flour
* 125ml (1/2 cup) milk
* 2-3 drops red liquid food colouring
* Silver cachous, to decorate
*
Pink icing
* 300g (2 cups) icing sugar mixture
* 1 tbs water
* 3-4 drops red liquid food colouring

Method

1. Preheat oven to 180°C. Line twenty 80ml (1/3-cup) capacity muffin pans with silver paper cases.
2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in the flour, milk and red food colouring until just combined.
3. Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack and set aside for 30 minutes to cool.
4. To make the pink icing, combine the icing sugar, water and red food colouring in a medium bowl, and stir until a smooth paste forms.
5. Spoon the icing over the cupcakes and sprinkle with cachous. Set aside for 10 minutes to set.