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1
Buttercream
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2
Beat the butter in an electric mixer until fluffy. Add half the icing sugar, milk, vanilla extract and beat until smooth. Add the remaining of the sugar and beat again until creamy and no lumps.
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3
Divide in bowls and add the food colouring and mix with a whisk.
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4
Cakes
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5
Pre-heat the oven to 375 degrees.
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6
Prepare a muffin pan and line with paper muffin cups.
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7
Melt the butter very slightly, to get a cream consistency. Allow to cool.
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8
Beat the eggs.
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9
Add the lemon juice to the milk and set aside to curdle slightly.
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10
Sift the flour, sugar, salt and baking powder in a bowl.
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11
Make a well in the centre and add the 2 eggs, the milk, lemon juice and melted butter and quickly stir to blend - don't worry about any lumps.
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12
Pour the batter no more then 2/3 of the way up the paper cups (you need a flat surface for decoration rather then a big round top) and bake for about 40 minutes.
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13
Transfer to a cooling rack and allow to cool completely before icing.
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14
Cover the muffins with buttercream, and decorate to your liking.
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15
If using sprinkles, it's easier to put them in bowls and dip the buttercream muffins in the bowl.
