Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases - We are a big fan of B&M cake cases

Cream the butter and sugar together until the mixture lightens in colour and isn't too grainy.

Beat the eggs and vanilla in a cup, then add the butter mixture a little at a time along with the flour

The mixture wants to fall off a spoon, so you may need to add a tablespoon or two of milk to loosen the mixture, before spooning into cake cases. 

Cook the cakes for 12-15 mins – they should be firm to the touch and slightly golden brown (you can check by inserting a skewer and if it comes out clean then they are cooked). Cool in the tin for 5 mins, then lift them out gently and leave to cool completely

To make the icing, mix the butter until it is very soft, add in the icing sugar a little at a time, then beat in a splash of the milk and the vanilla bean paste as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards

Top with a Haribo Starmix