Preheat your oven to 180C (Gas mark 4) and line your muffin tray with 3 cupcakes/muffin cases.

Cream together your caster sugar and baking spread/butter with a hand whisk until combined and smooth.

Add in your egg, self raising flour, milk and vanilla and beat for around 10-15 seconds, you don't want to over mix your batter as this will make your cupcakes heavy and dense. (Mix until you no longer see any flour).

Scoop the mixture evenly into 3 cupcake cases. Each cupcake will roughly be around 50-55g if you'd prefer to weigh them.

Bake your cupcakes in the oven for 18-20 minutes. Once baked, I like to poke a little toothpick into one of the cupcakes to check they are baked. If the toothpick comes out clean, this means they are done!

Remove your cupcakes from the muffin tin and place onto a cooling rack to let cool fully before decorating.

Beat the unsalted softened butter for 1-2 minutes using an electric hand whisk. You want the butter to have doubled in size and be lighter in colour.

Add in your icing sugar (you can sift your icing sugar if needed) and beat until the icing sugar is fully in-cooperated.

Add in your vanilla extract and milk and beat for 30 seconds until the buttercream is smooth.

Once combined, transfer your buttercream into a piping bag with a piping nozzle of choice.

Pipe a swirl onto your cupcakes, decorate with sprinkles if you'd like!

Finally, tuck into one of those delicious cupcakes!