Preheat oven to Gas Mark 5, 190°C, fan 170°C. Line a cup cake tin with cake cases.
Beat the butter and caster sugar until it is smooth and creamy. Gradually add the eggs, beating well until the mixture is emulsified.
Using a large metal spoon, fold in the vanilla extract, milk and flour.
Using a dessert spoon, place a rounded spoonful in each cake case. Bake for about 15-18 minutes, until brown on top and springy to the touch.
Beat the butter, sugar and vanilla extract together.
Divide the butter cream into 2 bowls and colour with red or blue food colouring to the desired shade. Place each mixture in a piping bag with a large star-shaped nozzle and pipe on top of the cakes, or use a small palette knife to swirl cream on top. Dot cream with edible silver balls.
To make the crowns
dust work surface with icing sugar, roll out and cut a
thin strip of ready-made icing. Cut five V shapes along one side, then trim and join the 2 edges and place the crown on top.