Preheat oven to 190°C or 170°C fan-forced.

Beat butter with an electric mixer until smooth, add sugar and beat until light and fluffy.

Add eggs and mix well.

Add the sifted flour, milk and vanilla, beat until smooth.

Place paper baking cases in a cupcake tin. Spoon in mixture until they are about 2/3 full.

Recipe makes 24 cupcakes so you need to make two batches.

Bake for 20 minutes until golden.

Turn out onto a wire rack to cool while you prepare the icing.

BUTTERCREAM ICING
Beat the butter until it is pale and fluffy.

Sift in the icing sugar

Add the vanilla essence and milk until you have a light and fluffy mixture.

Add extra milk if you need a softer consistency.

Spread or pipe icing over cupcakes and top with decorations required.