You will need 175g butter (at room temperature), cut into large pieces 175g self-raising flour 175g caster sugar
 1⁄2 tsp baking powder
 3 large eggs 1⁄2 tsp vanilla extract

Method

1. Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases. 2. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases. 3. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.

Of course, what really makes your cupcakes stand out from the rest is the decoration!

Now you know how to make your basic cupcake, it's now time to get creative with your icing!

For the Swirling icing:

175g butter (at room temperature), cut into large pieces 1⁄2 tsp vanilla extract
 2-3 tbsp milk
 350g icing sugar, sifted
Edible colouring
 Edible decorations - sprinkles, cherries etc.

4. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency. 5. Add the edible colouring. Carefully spoon this down the side of a piping bag fitted with a number eight star nozzle.  Twist the end of the bag to seal the icing in. 6. Pipe the icing on top of each cupcake. Scatter with the edible sprinkles, hearts, or cherries, to decorate.

We've been putting our design (and baking) skills to the test by designing a range of  onesies based on our favourite cupcakes!

Why not head down to our very own World of Onesie Deliciousness?

You'll be able to order your very own yummy cupcake onesie!