Method

1. Pre-heat the oven to 175°C.

2. Spray the base of your baking tin with oil.

3. Weigh out and whisk together the sugar, flour, baking powder, and salt in your mixer. Add the butter and beat at low speed, until the mixture looks sandy.

4. Combine the milk and vanilla in a bowl or jug and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.

5. With the mixer on low, add 1 egg. Increase to medium and beat for 30 seconds.

6. Repeat with the second egg. Continue adding eggs, scraping after each addition, until all 5 are added.

7. After the last egg is added, scrape the bowl, then beat at medium-high speed for 30 more seconds.

8. Fill the base of the cupcake tin with the batter until about 1 cm from the top.

9. Bake for 10 minutes. After 10 minutes, remove from oven, spray the other side of the tin and add the remaining batter. Return to the oven and bake for another 50-60 minutes until a skewer comes out clean.

10. Leave to cool on a cooling rack and after 10 minutes tip the cakes out of the tin. Cakes must be completely cool before being iced. 

Icing

1. Whip the softened butter on a medium high speed with a whisk attachment of a mixer for 5-7 minutes. The butter should lighten in colour as you whisk.

2. Slowly mix in the sweetened condensed milk, adding ¼ of the can at a time, mixing on medium.

3. Scrape down the bowl with a rubber spatula throughout, all the way to the bottom.

4. If your buttercream isn’t thick enough, add icing sugar 1/2 a cup at a time, to create a thicker texture and bring it together.