Ingredients

• 250g butter, softened
• 2 cups (400g) caster sugar
• 1 teaspoon vanilla bean paste
• 4 eggs
• 3 cups (450g) plain flour
• 2 teaspoons baking powder
• 1 cup (250ml) milk
• Liquid food colouring, to decorate
• Icing flowers, to decorate
• Sprinkles, to decorate

Buttercream frosting

• 200g butter, softened
• 1kg icing sugar mixture
• 1/2 cup (125ml) milk
• 1 teaspoon vanilla extract

Method

• Step 1 Preheat oven to 180°C. Line twenty-four 1/3-cup (80ml) capacity muffin pans with paper cases.
• Step 2 Use an electric mixer to beat the butter, sugar and vanilla bean paste until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour, baking powder and milk, in alternate batches, and stir with a wooden spoon until just combined.
• Step 3 Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
• Step 4 To make the buttercream frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well between each addition. Add the milk and vanilla extract and beat until well combined.
• Step 5 Divide the icing among bowls and tint with food colouring. Use a round-bladed knife or pallet knife to spread icing over each cake. Decorate with icing flowers and sprinkles, if desired.