Preheat the oven to 180C conventional or 160C fan-forced.

Line a 12 hole muffin tray with paper cases.

Sift the dry ingredients into a large bowl.

Add the egg, milk, oil and vanilla then beat with a mixed until combined.

Scrape the sides of the bowl then add the boiling water and mix until just combined (the batter will be runny).

Pour the batter into a measuring cup (it's easier and cleaner than using a spoon) and pour evenly into each paper case until 3/4 filled (don't over fill or the mixure will overflow).

Place into the oven and bake for 20-22 minutes or untill a tester inserted in the centre comes out clean.

PINK BERRY ICING
Mix icing sugar with hot water.

Add butter and beat until light and fluffy.

Pipe or spread onto muffins.

Freeze any left-over icing.