Super cupcakes

Preheat oven to 180°C/350°F/gas 4 and place 12 paper cupcake cases onto a cupcake tin.

Using an electric whisk, food processor or wooden spoon, beat the butter and low-calorie sweetener granules in a large bowl until very light and fluffy.

Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.

Carefully fold in the flour and baking powder. If the batter is too stiff, use milk to loosen the mixture. Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.

Bake in the oven for upto 20 mins. After 10 mins, check to see if the cakes are cooked through by pushing a knife in and it should come out clean, if not continue baking. Remove from the oven when the cakes are cooked and cool the cupcakes on a wire rack.

To make the frosting: When the cakes are cool, beat the butter and low-calorie sweetener granules until light and fluffy.

Fold in the cream cheese. Add in a drop or two of food colouring and fold in well to distribute colour evenly. Then spoon or pipe over the cupcakes. Decorate with your own creative flair - we sprinkled on hundreds and thousands.