Chocolate Sundae Cupcakes

This recipe is from a cookbook called Cupcakes Galore by Gail Wagman. I changed the recipe a bit, though.

Cupcakes
200ml milk (I actually used about 100ml milk and 100 ml cream)
2 tsp vanilla essence
300g plain flour
2 tsp baking powder
A pinch of salt
125g butter, softened
200g sugar
1 egg

Icing
75g butter, softened
2 c icing sugar
1/4 c cocoa powder
2-3 tbs milk (I used cream just to make it extra bad)

Crushed peanuts and glace cherries for decoration

Preheat the oven to 180C.

Beat the butter and sugar together until light and creamy. Add the egg and beat well.

In a separate bowl, sift the flour and baking powder together and add the salt. In a measuring cup, mix together the milk and vanilla. Alternately add the flour mixture and the milk mixture to the butter mixture, mixing well after each addition.

Spoon the batter into cupcake papers, filling about 2/3 full. Bake for 15-20 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely before icing.

To make the icing, beat the butter in a large bowl. Sift over the icing sugar and cocoa. Add the milk, a tablespoon at a time and continue beating, until the icing becomes a nice, spreadable consistency. Spread the icing on, and sprinkle with peanuts and a glace cherry!