Preheat oven to 175 C / Gas 3 1/2. Place 18 cupcake cases into a muffin tin.
In a large bowl, combine all the cupcake ingredients, until smooth and pale, 2 to 3 minutes, using a electric mixer. Spoon batter into cake cases.
Bake for about 20 minutes. Remove from oven leave for 5 minutes, then place on a cooling rack to cool.
For icing, cream together the icing sugar, 225g butter and salt until smooth and pale. Add a couple of drops of food colouring and mix well. Spread the icing liberally onto the cooled cupcakes and add chocolate stars and edible glitter.
Don't put too much food colouring in the icing mix!