Classic Vanilla Queen Cakes

1Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4. Line a 12-hole muffin tin with paper cupcake cases.

2In a large mixing bowl, cream together the softened butter and caster sugar (225 g) until pale and fluffy. This should take about 4-5 minutes using an electric mixer on medium speed.

3Beat in the eggs (4 large) one at a time, ensuring each egg is fully incorporated before adding the next. If the mixture starts to curdle, add a tablespoon of the sifted flour to help bind.

4Gently fold in the sifted self-raising flour (225 g) using a spatula, being careful not to overmix to keep the batter light and airy.

5Add the vanilla extract (2 tsp) and milk, folding gently until just combined and the batter is smooth.

6Divide the batter evenly among the cupcake cases, filling each about two-thirds full to allow room for rising.

7Bake in the preheated oven for 18-20 minutes, or until the queen cakes are golden and a skewer inserted into the center comes out clean.

8Remove from the oven and allow the cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

9To prepare the vanilla icing, beat the softened butter until smooth and creamy.

10Gradually add the sifted icing sugar, (300 g) beating continuously to combine well and achieve a smooth texture.

11Add the vanilla extract (2 tsp) and 2 tablespoons of milk, continuing to beat until the icing is light and fluffy. Add more milk if necessary to reach a spreadable consistency.

12Once the queen cakes are completely cool, generously spread or pipe the vanilla icing on top of each cake.

13Optionally, decorate with sprinkles or edible pearls for a festive touch.