• Preheat oven to 180°C. Line 24 muffin tins with cupcake papers.
• Cream the butter with an electric mixer until smooth in a large bowl.
• Gradually add the sugar and beat for 3 minutes until fluffy.
• Add the eggs one at a time, beating well after each addition.
• Sift the 2 flours and salt into a separate bowl.
• Add the dry ingredients in 3 parts, alternating with the milk and vanilla. Do not overmix!
• Fill cupcake liners about ¾ full with mixture and bake for 20-25 minutes until lightly golden brown.
• Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Buttercream Icing

• Place the softened butter in a large mixing bowl and beat until smooth.
• Gradually add in 4 cups of sugar, then the milk and vanilla (adding gradually prevents the icing from going grainy).
• Beat for around 3-5 minutes until smooth and creamy.
• Gradually add the remaining sugar until it is thick enough to ice the cupcakes (you may not need all the sugar).
• Add a few drops of food colouring or divide the mixture into a few bowls and colour each one differently.
• Spoon the mixture into an icing bag with a nozzle attached and ice the cupcakes.