Conventional Method

• Preheat oven to 170 degrees celsius (fan-forced).
• Place mini cupcake cases into the holes of a 24-hole mini muffin tray.
• Place the butter, caster sugar, salt and vanilla extract into a bowl. Beat together with a stand-mixer or hand-held beaters until pale and fluffy.

  If using a Thermomix: Place the sugar and butter into the Thermomix bowl and and mix for 15 seconds, Speed 5.
• Add the eggs, one at a time, while continuing to beat.
• When all of the eggs have been completely combined with the butter mixture, sift in the self raising flour and stir with a spoon until just combined (don't over combine).

  If using a Thermomix: Add the eggs, salt, vanilla extract and self-raising flour and mix for 15 seconds, Speed 5. Scrape down sides of mixing bowl with spatula, then mix for a further 10 seconds, Speed 5.
• Spoon the cupcake mixture into the mini cupcake cases - filling them to ⅔ full.
• Bake in the oven for 8-10 minutes or until golden and they spring back when touched in the centre.
• Leave the mini cupcakes in the baking tray for 5 minutes before moving to a wire rack to cool completely.
• To make the buttercream, beat the butter in a bowl until pale and fluffy (approximately 5 minutes).

  Slowly add the icing sugar, milk and vanilla extract and continue to beat until smooth and creamy.

  If using a Thermomix: Place the icing sugar into the Thermomix bowl and mix for 10 seconds on Speed 9. Add the butter, milk and vanilla extract to the bowl and mix for 30 seconds on Speed 6. Scrape down the sides and mix again until smooth and creamy.
• Ice the mini cupcakes when they have completely cooled.