Step 1

Preheat oven to 180°C. Line twenty 80ml (1/3-cup) capacity muffin pans with silver paper cases.

Step 2

Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in the flour, milk and red food colouring until just combined.

Step 3

Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack and set aside for 30 minutes to cool.

Step 4

To make the pink icing, combine the icing sugar, water and red food colouring in a medium bowl, and stir until a smooth paste forms.

Step 5

Spoon the icing over the cupcakes and sprinkle with cachous. Set aside for 10 minutes to set.