Rosy Swirl Cup Cakes with Lemoncello frost

Very Easy to do cup cakes, to be enjoyed with a good cup of tea!

Ingredients:
1 1/2 cup Self raising Flour
1/2 teaspoon baking powder
2 eggs
125g butter
1/2 cup milk
1 cup sugar
Rose food colour
vanilla essence

For the Icing
1 cup Icing Sugar
1 tablespoon butter softened
1 tablespoon lemoncello
1 tablespoon water

Put Butter, sugar and milk in a mixer and mix on low speed for 1 minute.  Butter will not incorporate in milk but sugar will melt.  Add flour eggs and baking powder and continue to beat for 2 minutes until mixture is smooth.  Use 2/3 of the mixture to half fill paper cup cakes, add colour to the remaining mixture mix thoroughly so that  colour incorporates well.  Add tablespoon on top of each cupcake with the pink mixture and using a small knife give one swirl.  Bake in a 180 c oven for 20minutes or until firm to the touch. Leave cup cakes to cool on wire rack.

Make the lemoncello ice by whisking all ingredients in a small bowl add more icing if necessary to produce a thick holding paste consistency.

Pipe the icing in circles using a star nozzle and decorate with some sugar candies.