For the fairy cakes

Preheat oven to 350 degrees F. Line cupcake tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the milk and vanilla. Scrape down the sides of the bowl as necessary. Mix in the flour mixture until just combined.

Fill each cupcake liner about ¾ full. Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the cupcake tin for 5 minutes before transferring to a wire rack to cool completely.

For the icing

Sift the powdered sugar into a large mixing bowl. Stir in lemon juice and enough milk to create a smooth mixture.

If desired, divide the icing into multiple bowls and color each with different food coloring.

To assemble

Be sure the cakes are fully cooled before icing.

Drizzle the icing over the cakes, sprinkle with decorations, and set aside until the icing hardens.