Cupcakes With Buttercream Icing - cooking recipe

Ingredients

Cake mix
4 ounces butter (softened)
4 ounces sugar
2 medium eggs
4 ounces self raising flour
3 drops vanilla essence (optional)
Buttercream Icing (Frosting)
6 ounces icing sugar
3 ounces butter (softened)
food coloring (amount as desired)
milk (may not be needed)
candy, for decoration

Preparation

Put the sugar and butter in a large mixing bowl, Cream together well using a fork.
Beat the two eggs in a seperate bowl, add to the butter and sugar and beat in with fork.
Sift flour into mixture and mix well.
Add vanilla essence if using and mix well.
Put 6 muffin cases into a bun tray and spoon the mixture evenly between the cases.
Cook in the oven for 15-20 minutes at 180degrees Celsius
Once they are finished allow to cool before icing.
Icing:.
Sift the icing sugar into a mixing bowl.
Add the butter and cream well with a fork.
Add food colouring to reach your desired colour.
If the icing is a little to thick to spread add a little milk to thin. Any type of milk works.
Spread the icing over the top of the cakes and decorate as desired.