- Step 1
Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
- Step 2
Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the vanilla and beat until combined.
- Step 3
Use a large metal spoon to fold in the almond meal, flour and milk, alternately, until just combined. Spoon mixture evenly among prepared pans. Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Transfer to a wire rack to cool completely.
- Step 4
Sift icing sugar into a medium bowl. Gradually add the lemon juice, stirring with a wooden spoon until a smooth paste forms. Add the food colouring and stir until well combined. Spread icing evenly over cupcakes. Set aside for 10 minutes to set.
These cupcakes can be stored in an airtight container for up to 4 days. Friday's lunch box: Pack a vanilla cupcake with a salad of tinned tuna, carrot, cheese, cucumber and capsicum, and chilled mango juice.