200g butter, soft but not melted

200g caster sugar

1 tsp vanilla extract

3 eggs, at room temperature

225g plain flour, sifted

1 ½ tsp baking powder

pinch of salt

2 Tbsp milk

Preheat the oven to 170*C, (we prefer to use a static bake, ie non-fan, for our baking these days but you know your oven best). Line your muffin tray with baking cups.

Cream the butter and sugar until light and fluffy (this should take a good 3-4 minutes with a stand or hand mixer).

Add the vanilla extract and mix again. Beat in the eggs, a little at a time, until the mixture is smooth, voluminous and well mixed.

Sift the flour, baking powder and salt together and then gently fold them into the mixture with the milk until just combined. Do not overmix. Too much mixing once you've added the flour will result in tough, peaked cupcakes.

Spoon the batter into your prepared tin or cupcake cases trying to make them as even as possible (no one likes their cupcake to be smaller than everyone elses!)

Bake on an oven rack positioned just below the centre of the oven for 14 minutes (for full size size cupcakes, or 10-12 minutes for minis) or until a skewer pushed into the middle of the cake comes out clean.

Cool in the tin on a wire rack for 10 minutes before turning out on to the rack to cool completely.

Ice and decorate when completely cold.

Feel like a little extra flavour? Our Lorann Bakery Emulsions are the perfect for baking in a little 'something extra'. Flavours include Caramel, Maple, Pistachio, Red Velvet and so many more. To use simply substitute 1 tsp of vanilla for 1 tsp of your chosen Bakery Emulsion - so simple, so delicious!

And don't forget the icing. Here's our  basic Buttercream recipe - it's the one we use in all our Wilton classes. There are a couple of advantages to the Sno Creme we use in the recipe: as it's white, it won't change the colour of your icing (as butter can sometimes do), and it doesn't need to be refrigerated for storage. If you'd prefer a butter-based Buttercream, we have a recipe for that too.

We recommend good, heavy muffin tins to bakers wanting consistent results. Look for a tin (either non-stick or anodised, your choice) that has a reinforced wire rim which will ensure it won't distort and 'wrack' when heated. Resist putting your baking tins in the dishwasher if you can (no good will ever come of this!) and make sure they're completely dry before you store them.

Happy baking x