Libbie's vanilla cupcakes

Preheat the oven to 170°C (325°F) gas 3.

Put all ingredients in a kitchen mixer and mix until light and fluffy using paddle attachment.

Mix for approx 1 min or so.

Spoon into 10 paper muffin cases in a muffin tin and bake for 20 mins until the cakes feel light and spongy to the touch. Leave to cool for 2 mins in the tin and then remove and place on a cooling rack.

Occasionally I fill the centres with strawberry jam before putting buttercream on top, by using a knife to cut out a small cavity in the top of each cupcake and filling it with jam.

To make the buttercream: Put all the above frosting ingredients in your mixer and mix on slow for 2 mins then once the mixture has started to come together, mix on a high speed for approx 5 mins.

Put the buttercream into a large piping bag with a 5 or 7 star nozzle and pipe onto top of cupcakes.

Decorate with edible sprinkles and shop-bought daisy cake toppers.