In a bowl, whisk together flour, baking powder and salt and set aside.
In another bowl, beat together margarine and sugar until light and fluffy. Mix in one egg at a time and beat well between each additions.
Add half of the flour into the mixture and mix using a spatula until fully incorporated.
Pour the milk and vanilla essence into the batter and mix again.
Mix the remaining flour until there are no lumps and the batter is smooth.
Using an ice cream scoop to get evenly sized cupcakes, scoop the batter into a cupcake tray lined with cupcake cases. Make sure the batter fills the liners 3/4 way up.
Bake in a preheated oven at 180C for 20-22 minutes or until a skewer inserted inside comes out clean. Let cool completely before frosting.
For the frosting: In a bowl, whip together whipping cream and sugar until it forms stiff peaks. Mix food color in small amounts until you get the colour you’d like.
Fill the whipped cream in a piping bag with a star nozzle and pipe the cream onto the vanilla cupcakes.lid.
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