150g butter
1 ½ cups Chelsea Caster Sugar
2 eggs
2 tsp vanilla extract
2½ cups self-raising flour
1¼ cups milk

Pink Berry Icing
1 1/2 cups Chelsea Berry Flavoured Icing Sugar
1 knob of butter, softened (approx. 10g)
2 Tbsp hot water (approx.)
Lollies to decorate

Beat butter in an electric mixer until smooth, add Chelsea Caster Sugar and beat until light and fluffy. Add eggs and mix well. Add the vanilla, flour and milk. Beat until smooth.

Place individual paper baking cups in a cupcake tin, spoon in mixture until they are about 2/3 full - you should get 24 cupcakes (don't overfill as they will 'peak'). Bake in the oven at 190°C for 20 minutes or until golden. While cupcakes are cooling on a wire rack, prepare icing.

Icing:
Measure Chelsea Berry Flavoured Icing Sugar into a bowl, add butter and hot water, mix until smooth. Icing should spread easily; if too thick add a little more hot water to allow it to spread easily. To decorate: Spread icing onto cooled cupcakes. Top with lollies or coloured sprinkles as desired.