1. To make the masquerade masks, push 4g of ready roll icing into each mould and remove gently. Place onto a piece of paper towel to dry for at least 1 hour. Repeat until 21 are moulded.
  2. Preheat the cupcake maker until the ready light switches on.
  3. In a bowl, mix together the flour and sugar until combined.
  4. Create a well in the centre and add the egg, milk, butter and vanilla.
  5. Fold ingredients through until combined.
  6. Spoon a tablespoon of cupcake mixture into each mini cupcake well and close the lid and cook for 8 minutes.
  7. Turn the mini cupcakes out onto a cake rack and cool.
  8. To make the icing, using an electric mixer, cream the butter, sugar and vanilla until lightened in colour and whipped, approximately 3 minutes on a medium speed.
  9. Evenly spread the tops of the cupcakes with icing and top with a masquerade mask each.