Creamy vanilla treats

Makes 12

2 tbsp vanilla bean paste

335g unsalted butter, softened

170g caster sugar

3 eggs

170g plain flour

1 tbsp baking powder

4 tbsp milk

350g icing sugar

12-hole cupcake tray and paper cases

Preheat the oven to 180°C/160°C fan/gas mark 4 and line the cupcake tray with paper cases. In a large bowl, cream together 170g of the butter and the caster sugar for 2 mins until creamy and integrated. Beat in the eggs, one at a time, until completely combined. Stir in the plain flour and baking powder, then mix in half the vanilla bean paste and 2 tbsp of milk until smooth. Divide the mixture between the 12 cake cases and bake for 15-20 mins until risen and golden. Allow to cool for 5 mins, then transfer the cakes to a wire rack and allow to cool completely. To make the icing, whisk together the remaining butter, milk and vanilla bean paste with the icing sugar in a bowl until very smooth. Fill a piping bag, fitted with a smooth nozzle, with the icing, pipe onto the top of the cakes, and serve.