Vanilla Cupcakes with Vanilla Buttercream

Preheat the oven. Heat the oven to 175°C (155°C fan) with a shelf in the middle, allowing at least 20 minutes for it to come fully up to temperature. A properly heated oven helps the small amount of batter in each case rise quickly and evenly.

Cream butter and sugar. Cream the butter, caster sugar and salt together for 3-4 minutes, beating until pale and fluffy, to build the light, vanilla-scented base of the batter. Add the eggs one at a time, beating well between each, then mix in the vanilla. This creaming stage traps the air that gives the cupcakes their light texture.

Fold in flour and milk. On low speed, add the flour and baking powder in two additions, alternating with the milk, mixing just until the batter is smooth. Stopping as soon as the flour disappears keeps the crumb tender rather than tight.

Fill the cases. Divide the batter between the paper cases, filling each about two-thirds full; an ice-cream scoop helps keep the amounts even. Leaving headroom gives the batter space to rise without spilling over the sides.

Bake until golden. Bake for 18-22 minutes, until the tops are golden, spring back when touched, and a skewer comes out clean. By this stage the batter's structure has fully set, so the cupcakes hold their shape as they cool.

Cool before icing. Leave the cupcakes in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Piping buttercream onto a warm cupcake melts it, so patience here keeps the swirl neat.

Make the buttercream. Beat the butter on its own for 3 minutes until very pale, then add the icing sugar on low speed. Mix in the milk, vanilla and salt, then beat on medium-high for 3-4 minutes until light and fluffy. The long beating time is what makes the buttercream airy rather than dense.

Pipe and finish. Once the cupcakes are completely cold, pipe tall swirls of buttercream on top using a star nozzle. Serve as soon as you like, or chill briefly first if the kitchen is warm.