Cream butter and sugar on high speed in mixer for between 5 and 20 minutes, depending upon softness of butter.

Add eggs, one at a time, allowing to combine and not curdle.

Add HALF sifted flour and baking powder and HALF milk and vanilla bean paste.

Add remaining sifted flour and baking powder, then remaining milk and vanilla bean paste.

Mix through to combine to a smooth batter.

Deposit into cupcake foils with an ice cream scoop.

Bake for 30 minutes on 140 – 160 celcius, turning once during cooking. (note – oven temperature may vary, depending upon your oven type)

Topping:

Cream butter and icing sugar on high speed in mixer for between 5 and 10 minutes, depending upon softness of butter.

Add egg whites, lemon juice and vanilla bean extract. Cream an additional 3 minutes.

Use to finish cupcakes.