Preheat the oven to 180 degrees C, line a muffin tray with 13 muffin cases.
1. Cream together the butter and sugar until the mixture is light and fluffy. Beat in the eggs, one-by-one.
2. Sift together the dry ingredients then using a spatula, fold into the cake mixture. Divide equally between the muffin cases and bake for about 25 minutes until risen, firm and springs back when lightly pressed. Remove from the tray and cool on a wire rack.
Prepare the frosting. Beat a couple of drops of glycerene into the egg white then gradually beat in the icing sugar until the frosting is stiff. Using the tip of a cocktail stick, add a tiny amount of food colouring, producing a gentle, subtle shade to merely hint at the flavour. Spread over the cupcakes and top with a dragee of your choice.
The drops of glycerene stops the frosting from setting to a brittle hardness.