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Step 1Preheat the oven to 180°C/160°C/gas mark 4 and line a 12-hole muffin tin with cupcake cases.
Step 2Cream together the butter and sugar in a bowl until pale and fluffy. Add the eggs one at a time followed by a tablespoon of the flour mix to prevent curdling and keep the batter smooth. Stir in the vanilla extract.
Step 3Fold in the remaining flour then divide the mixture evenly between the paper cases.
Step 4Bake in the oven for 18-20 minutes or until a skewer comes out clean. Leave to cool on a cooling rack.
Step 5To make the buttercream beat together the softened butter, vanilla bean paste and half the icing sugar until smooth. Add in the remaining icing sugar and milk and mix again until soft and fluffy.
Step 6Fill a piping bag fitted with a star nozzle with the buttercream and pipe swirls onto the cupcakes to finish. Tip: Leave plain or decorate however you wish. Try topping with sprinkles, fresh fruit or even a swirl of toffee sauce.