Colourful Cupcakes

For the cupcakes: heat the oven to 180°C (160°fan) 350°F gas 4. Grease 2 x 12 mini cupcake tins.

Beat the butter and sugar until light and creamy. Gradually beat in the eggs until well blended.

Sift in the flour and fold in gently with the vanilla, until just combined.

Spoon into the tins and bake for 10-15 minutes until golden and springy to the touch. Place on a wire rack to cool completely.

For the topping: whisk together the flour and milk. Heat in a small pan over medium heat. Whisk continuously until it starts to thicken. Continue cooking, whisking all the time until thick. Remove from the heat and leave to cool completely.

Beat the butter and the sugar with an electric whisk until smooth and fluffy. Gradually whisk in the the thickened milk mixture and the vanilla. Continue whisking until thick and very smooth. This will take 5-8 minutes. Divide the mixture between 3 small bowls. Add green food colouring to 1 bowl and pink to another, leaving the third bowl plain.

Spoon into small piping bags and pipe swirls on the top of the cakes.