Preheat the oven to 180 degrees, and line 2 cupcake tins with cases. You can also use muffin tins and cases, but you'll only make about 15 cakes this way.
Combine the 250g butter and caster sugar and beat until pale and fluffy, about 5mins. Add the eggs one at a time and beat after each addition. Add 1tsp of the vanilla extract.
Sift the flour and cocoa powder into the bowl and fold it in. Then add the milk and mix rapidly with a wooden spoon until combined.
Spoon into fairy cake or muffin cases, making them about 2/3 full. Pop into the oven for about 15mins.
To test if they are cooked, touch the top and if it springs back instantly, then your cupcakes are done. Remove from the oven and cool on a cooling rack until completely cold.
In the meantime, make the icing. Cream the butter for about 5mins until pale and smooth. Gradually sift in the icing sugar, mixing each batch well. Add the food colouring.
When the cakes are cool, transfer the icing to a piping bag with a star nozzle, and pipe on top of your cupcakes. Sprinkle with a decoration of your choice. Enjoy!
These go down a treat and I love changing the colour of the icing each time I make them.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.