Preheat the oven to 190C, 375F, gas 5. Line two muffin trays with 12 cupcake cases in each or bake in batches of 12 using one muffin tray.

Start by creaming butter and sugar together in a bowl using a wooden spoon or electric whisk. Beat until soft and fluffy. Then add the flour, eggs, milk, and salt and whisk until the mixture is smooth.

Use a traditional-style ice cream scoop or spoon to divide the mixture between all the paper cases making sure to get an even amount of mixture in each.

Place both muffin tins in the oven and bake for 15 minutes, then swap the position of the tins over so the bottom tray is now at the top of the oven, and visa versa, and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.

To make sure they are fully cooked, poke a clean skewer into the cupcakes - if it comes out clean the sponge is cooked. Remove the tins from the oven.

Leave the cupcakes to cool in the tins for a few minutes and then transfer them onto a wire rack to cool. Once completely cooled you can decorate with buttercream, icing mixture, and much more.