Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter.

Place cupcake liners in a standard muffin tin.

Whisk flour, baking powder and salt in a large bowl. Set aside.

Place butter and milk in a heatproof jug and microwave 2 minutes on high to melt butter. Do not let milk bubble and boil. Cover and leave in microwave to keep very warm.

In a separate, preferably heavy based glass bowl, beat eggs for 30 seconds on speed 6 of a handheld beater.

With the beater still going, pour the sugar in over 30 seconds.

Beat eggs for 6 minutes on speed 8, or until tripled in volume and almost pure white.

When the egg is whipped, scatter ⅓ flour across surface, then beat on Speed 1 for 5 seconds. Stop beating, add half remaining flour, then mix on Speed 1 for 5 sec. Add remaining flour, then mix on Speed 1 for 5 - 10 sec until the flour is just mixed in.

Pour hot milk, vanilla and oil into the now empty flour bowl. Add about ¾ cups of the Egg Batter into the hot milk. Use a whisk to mix until smooth.

With the beater on Speed 1, pour the Milk mixture into the Egg Batter over 15 seconds, then turn beater off.

Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds - batter should now be smooth and pourable.

Pour batter into muffin tin, filling ⅔ of the way up.

Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.

Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice.