100g butter, softened
1 1/2 cups Chelsea Icing Sugar
2-3 drops vanilla essence
1-2 Tbsp milk
Raspberries, sugar flowers or silver cachous to decorate.
Beat the butter until it is pale and fluffy. Sift in the icing sugar, add the vanilla essence and milk until you have a light, fluffy mixture. Add extra milk if you need the mixture to spread easier.
Spread or pipe icing over cupcakes and top with decorations if desired.
Allow to set before serving.