Pink vanilla cupcakes

To preheat the oven to 180 degrees C and line a 12-hole muffin tin with "pink" bun cases.

Use electric beaters to mix the softened butter and sugar together until light and frothy. Gradually add and mix in the eggs with a little flour each time. Add vanilla extract and remaining flour; mix well.

Spoon half of the vanilla cupcake mixture into another bowl. Add one or 2 drops of pink food colouring and mix in.

Spoon teasponnfuls of the plain and pink cupcake mixture into each paper case (about 3/4 full).

To make the buttercream: Break up the white chocolate and place in a microwave safe bowl. Add milk and heat on low for 30 seconds to melt. Stir well and set aside.

Place the butter, icing sugar, vanilla extract and melted chocolate in the bowl of a food processor. Bllend until it's comes together. Spoon into a piping bag and decorate cooled cupcakes. Let the girls sprinkle on the pink sugar and decorate with fondant hearts.