Step by step method

1. Beat the Stork Bake and sugar together until light and fluffy.
2. Add the eggs one at a time, beating after each addition.
3. Fold in the flour using a metal spoon, then mix in the milk and make a smooth batter.
4. Spoon the mixture into 12 paper cases, placed in a muffin tray to ⅔ full, and then bake at 190°C for 15 - 20 minutes.
5. Cream the Stork Bake and icing sugar together, adding a little water or milk and the vanilla essence until the icing is of a good spreading consistency.
6. Colour half the icing red with food coloring.
7. Ice the cakes.
8. Colour the plastic icing.
9. Roll out the icing to about a millimeter thick.
10. Use a small round cutter to cut the buttons. You can use the back of an icing nozzle if you do not have cutters.
11. Press holes into the buttons using the back of a sucker or skewer stick.
12. Allow the buttons to dry out before placing on the cupcakes.