To make the icing, beat the buttercream in a bowl with an electric whisk until light and fluffy. Spoon half the mixture into a separate bowl, then add pink food colouring, a few drops at a time, beating until the desired shade is reached.
Spoon the plain and pink icing into separate piping bags, then cut off the ends to make a 1cm (1/2in) hole. Put both bags into a third piping bag fitted with a 1cm (1/2in) round nozzle. Pipe a swirl of icing on each cupcake.
Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.
If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.