Easter cup cakes

Makes 12

80 g butter or margarine, softened
125 ml (100 g) sugar
1 extra-large egg
5 ml vanilla essence
250 ml (140 g) cake flour
7 ml baking powder
1 ml salt
125 ml milk
12 small chocolate eggs

Glacé icing
250 ml (130 g) icing sugar, sifted
about 30 ml hot water
drop of yellow food colouring

1. Cream butter and sugar together. Add egg and beat well until light and creamy. Add essence.
2. Sift flour, baking powder and salt together. Add to egg mixture, with milk and mix well.
3. Place paper cups into muffin pan. Spoon mixture into paper cups, filling each two-thirds full. Bake in a preheated oven at 180 °C for 12 – 15 minutes. Turn out onto a wire rack to cool.
4. Icing: Combine the icing sugar, hot water and food colouring and mix to a smooth consistency. Spoon over cupcakes. Decorate with small chocolate eggs.