Start by putting your butter and sugar in a mixer and cream together on high until well combined, light and fluffy.
Stop and scrape the bowl down. Now add in all the rest of your ingredients, flour, eggs and vanilla.
Mix on high until combined. All done! See, I told you it was easy!
Put your cases in the muffin tray.
Using a 56mm Ice cream scoop, add a full scoop of batter into each cupcake case.
Now cook on 160 fan for 20 minutes. Then turn your tray around and cook for a further 2-3 minutes or until cooked.
You’ll know when the cupcakes are cooked as they will feel dry, springy and golden brown.
Leave to cool in the tray for 10 minutes then take out to fully cool before decorating.
To decorate, start by making the buttercream. Soften the butter in the microwave and then mix on high for 3-4 minutes until pale and fluffy. Add in the icing sugar and vanilla and mix on high again for 3-4 minutes. Add in 1-2 tsp of boiling water to soften the consistency.