Vanilla cupcakes with buttercream frosting

For the vanilla cupcakes, first cream the softened butter with the sugar until pale and fluffy. Preheat the oven to 180 °C. Line a muffin tin with paper liners.

Beat in the eggs one at a time and add the vanilla extract. Then fold in the sifted flour with the baking powder and the milk alternately, until you have a smooth batter. Do not mix any longer than necessary.

Divide the batter among 12 liners, filling each about two thirds full. Bake for 18 to 20 minutes, until a skewer inserted in the center comes out clean.

Let the baked cupcakes cool completely on a wire rack. Warm cakes would melt the frosting, so never rush this step.

Whip the butter into a fluffy foam and gradually beat in the icing sugar, a spoonful at a time. Add the vanilla extract and milk, then whip until the cream is silky and holds its shape.

Transfer the cream to a piping bag fitted with a decorating tip. Pipe a firm rosette onto each cooled cupcake and decorate to taste with colorful sprinkles or fresh fruit.