You can customise the basic mix by stirring in a handful of chocolate chips or pressing a raspberry into the top of each cake once they’re in the tin. Also, try filling the cupcakes once they’re cooked: cut a cone from the top of the cooled cake and add a blob of something sweet and oozy before replacing the cone and icing the top. Good filling candidates include chocolate and hazelnut spread, lemon, lime or orange curd, thick custard, butter icing or chocolate glaze.

Makes 12 standard cupcakes

- 110g unsalted butter, at room temperature

- 110g caster sugar

- 2 medium eggs, lightly beaten

- 2 tbsp milk

- ¼ tsp vanilla extract

- 110g self-raising flour, sifted

- Butter icing, cream-cheese icing, glacé icing, chocolate icing or lemon drizzle

- Whatever decorations you fancy

Preheat the oven to 180C/350F/Gas Mark 4. Line a muffin tin with foil paper cases (they hold their shape better than plain paper cases).

Using a wooden spoon or spatula, cream the butter until pale and fluffy, then add the sugar and beat until fluffy again. Add the beaten eggs a quarter at a time, making sure each lot is mixed in before adding the next. Beat in the milk and vanilla extract, then fold in the flour and beat again for a few seconds until just incorporated.

Divide the mixture equally between the cases (this will give domed cakes — if you don’t want them to rise above the top of the paper cases, fill to just under half full). Place the tray in the oven and bake for 15-20 minutes until the tops are firm and springy to the touch. Remove from the oven and leave to cool, then decorate at will.

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