For Topping: Pink food colouring Yellow food colouring Icing sugar Boiling water Assortment of Dolly Mixtures
Firstly pre-heat the oven to 190c/375f and get all the ingredients up to room temperature.
Put the butter and sugar into a large mixing bowl and beat until light and fluffy. Then add the eggs, flour, vanilla essence and milk into the bowl and beat until you get a lovely smooth mixture. To get a lovely soft sponge i prefer to beat the egg whites and yolk seperately adding the yolk first and then folding the whipped egg whites into the mixture after.
Divide the mixture into paper cases (i love the ones from www.cakescookiesandcraftsshop.co.uk) and bake in the oven for approximately 12-15 minutes - a good rule of thumb is to stick a small knife or cocktail stick into the centre of the cake and then if it comes out clean its done.
Remove the cupcakes from the oven and place them on a wire rack. Once the cupcakes have had plenty of time to cool (about an hour) you can start with the fun bit of making the topping!
I needed to transport the cupcakes so the best icing option was thick glace icing, the amount of icing sugar to water used is entirely up to you, however i like mine lovely and thick. I also used plenty of food colouring to achieve a bright, glossy finish.
Place the dolly mixtures before the icing sets and leave overnight before placing in a cake tin