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Preheat the oven to 180°C fan forced. Place cupcake papers into mini or regular muffin tins.
In a bowl, combine butter and half the sugar, beat with the electric hand mixer until mixture becomes creamy, add remainder of sugar and continue beating. Add eggs singularly, beating well after each addition.
Sift together flour and baking powder. Add to the creamed mixture with the milk and vanilla, stirring well until combined.
Spoon mixture into paper cups approx ¾ full. Bake for 20-25 minutes or until the top springs back when lightly touched.
Allow to cool, then top with frosting and decorate with a variety of candied flowers, 100s and 1000s etc.
Completed steps (click to remove last step)
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