1Preheat the oven to fan-assisted 160C / 180C / gas 4 and line a muffin tin with paper cases
2Beat the butter and sugar together in a large bowl until pale and fluffy
3Quickly beat in the in eggs and vanilla and then fold in the flour and salt
4Divide the mixture evenly between the paper cases and bake in the hot oven for about 18 minutes until golden and a toothpick inserted into a cupcake comes out clean
5Transfer to a wire rack and cool completely before icing
6In a large bowl, beat the butter, vanilla extract, 1 tablespoon milk and half the icing sugar until smooth
7To make the icing, slowly beat in the remaining icing sugar, adding in the rest of the milk if necessary until you have the right consistency for the icing
8Decorate the cupcakes with the icing and choice of toppings and serve.