Mint vanilla cupcakes

Mint vanilla cupcakes Makes about 10 250 ml (140 g) Snowflake cake flour 7 ml baking powder 1 ml salt 80 ml (70 g) castor sugar 1 extra-large egg 80 ml milk 60 ml cooking oil 5 ml vanilla essence Butter icing 200 g butter or margarine, softened 4 x 250 ml (500 g) icing sugar, sifted about 30 ml milk 2 ml peppermint essence a drop of green food colourant silver balls for decorating

Sift flour, baking powder and salt together. Add castor sugar. Whisk egg, milk, oil and essence together. Add to dry ingredients and mix well until smooth. Spoon mixture into mini paper cups, filling each to two-thirds full. Bake in a preheated oven at 180 °C for 12 – 15 minutes. Turn out onto a wire rack to cool. Icing: Beat butter and icing sugar together. Add milk and essence and beat to a smooth, spreadable consistency. Colour and pipe icing onto cupcakes. Decorate with silver balls.