HOW TO CREATE THE PERFECT BUTTERCREAM

200g unsalted butter, chopped,

at room temperature

2½ cups icing sugar mixture 2 tblsps milk

Pink food colouring, to tint

1 Beat butter in small bowl of electric mixer until light and fluffy. Gradually beat in ½ cup sugar at a time until combined. Beat in milk. Add a few drops of food colouring using the tip of a skewer. Beat until combined. 2 Spoon buttercream into a disposable piping bag, fitted with a 1cm star nozzle. Twist top of bag to secure icing.

3 Pipe onto cupcakes in a spiral pattern, starting from the outer edge.