Candy cane cupcakes

Line a 12-hole muffin pan (⅓ cup-capacity) with paper cases.

To make cakes, beat butter, sugar and vanilla in a small bowl of an electric mixer until fluffy. Beat in eggs. Transfer to a large bowl. Add milk and flour, in two batches, stir until combined. Divide evenly among cases.

Cook in a moderate oven (180°C) for 15 to 18 minutes, or until cooked when tested. Stand 5 minutes. Cool on a wire rack.

To make frosting, beat butter in a small bowl of an electric mixer until fluffy. Gradually beat in ½ cup icing sugar at a time until combined. Beat in milk. Dot five small separate drops of colouring over icing. Don’t stir or mix. Gently spoon into a piping bag fitted with a 2½cm plain nozzle, without mixing in colouring.

Pipe frosting onto cupcakes. Top with candy canes.