Step 1

Set the oven to 190C, gas 5.

Step 2

Tip the butter into a bowl and beat it until softened. Then add the sugar, flour, salt, eggs, and milk and whisk until the mixture is smooth.

Step 3

Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.

Step 4

Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.

Step 5

Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes. Then transfer them to a wire rack to cool.