Step 1

Preheat the oven to 190°C (170°C, gas mark 5) and line a muffin tin with 6 muffin cases. Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour and salt on a low speed until it is the texture of breadcrumbs.

Step 2

Put the eggs in a jug and whisk by hand. Add the milk and vanilla extract and mix together.

Step 3

Pour ¾ of the milk mixture into the dry ingredients & mix on low speed, then mix on a medium speed until smooth & thick.

Step 4

Spoon the mixture into the paper cases until ⅔ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch. Leave to cool slightly and then place on a wire rack.

Step 5

To make the buttercream use a hand held whisk or freestanding mixer slowly whisk the icing sugar with the butter, until well mixed, add the milk , food colouring and vanilla extract then increase the speed to high and whisk until soft and fluffy.

Step 6

Top the cooled cupcakes with the buttercream using a palette knife. Alternatively, fill a piping bag with a nozzle inside and pipe swirls of buttercream onto the top of the cupcakes. Sprinkle each cupcake with your chosen decorations.