Use a 12 hole cupcake tin and pop a little paper case into each space
Preheat the oven to 180c. Cream together the softened butter and sugar until smooth. Slowly add the beaten eggs and Nielsen-Massey Vanilla Extract. Sift the flour and baking powder together. Stir into the butter and sugar mixture until combined. Spoon the cake batter into the cases until they are about two thirds full. Bake for 12-15 minutes or until a skewer comes out clean when inserted.
Blend the icing sugar with water a little at a time until it reaches a smooth but not too runny consistency. Divide into 3 bowls. Dissolve the cocoa powder in a little boiled water and add to one portion of icing. Colour another portion green with green food colouring.
Use a teaspoon to gently flood the top of each cake with icing, spreading it out to the edge of the paper case using the back of the spoon in small circular movements. Allow to set for 1 hour before serving.