In a bowl/mixer beat butter and sugar and add in egg one by one,continue beating/whisking till the sugar dissolve totally,add 2 tsp of vanilla essence and 2tsp of baking powder,sieve and add in 4 cups of flour and beat for 5 mins you are done with the batter,set a side.

Preheat your oven to 150°,line your cup cake tins with butter and add one table spoon of the batter to each tin.if you have cup cakes parchment paper there is no need of lining the cup cake tins you just put the parchment paper in the tin and add the batter inside the parchment paper. Bake for 30 mins till golden brown or a matches or skewer come out clean.

For the butter cream icing,beat the butter and sift ½ of the icing sugar in the butter,add vanilla essence and milk beat well and add remaining half of the icing sugar,add the liquid exotic food colour,i mostly use liquid one,for those that use the dried one you wet a pinch of the food colour and add to your smooth and soft butter cream,you make different colour,red,green,yellow, pink,black any colour of your choice beat till its very soft and decorate with different types of nozzles. Thanks