Melt the butter in a pot on a very low heat and add the milk. Heat through taking care not to let the mixture boil.
Beat the eggs and sugar until fluffy.
Mix the baking powder, potato starch, vanilla essence, Siúcra Granulated Sugar and flour together and gradually add to the egg mixture, alternating with the milk mixture. If you leave the mixture in the fridge overnight, your muffins will have extra pointed tops.
Pour the mixture into 12 paper cases or greased muffin cups. Bake at the centre of the oven at 225°C for about 12 minutes.
Mix the Siúcra Icing Sugar, a little water and food colouring in a saucer and dip the surface of the muffins into it. Leave to dry.
Press the lollypops into the muffins and stick the sweets onto the lollipops by making a tick paste out of Siúcra Icing Sugar and water and using as a glue.