Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
Cream together the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each addition.
Combine the flour, baking powder, baking soda and salt.
Add the flour mixture to creamed mixture, alternating with the milk, beginning and ending with flour.
Add the vanilla and pink food colour and mix well.
Fill cupcake liners about ¾ full with mixture and bake for 18-20 minutes until lightly golden brown.
Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.