Step 2

Preheat the oven to 180C and line a cupcake tin with wrappers.

Step 3

In a saucepan, melt together the butter, milk, vanilla and oil and set aside to cool completely.

Step 4

In a stand mixer, whisk the eggs and sugar together until light and fluffy and tripled in volume.

Step 5

Sieve together the dry ingredients and fold through the aerated egg mixture. Mix in the cooled wet ingredients and stir together until just combined.

Step 6

Fill the cupcake cases ¾ of the way full and bake for 15 minutes or until golden brown and springs back when touched. Allow the cupcakes to cool completely before piping the buttercream.

Step 7

For the buttercream, combine all ingredients except the cream together in the bowl of a stand mixer fitted with a paddle attachment. Mix until light and fluffy and the icing sugar has completely dissolved. Add in 1-2 tablespoons of cream (or milk) and mix until combined. The cream will help lighten the texture of the icing.