• Preheat oven to 180 degrees celcius. Melt butter and add the milk to it and set aside. Sift the flour and baking powder and set aside
• Whisk the eggs for 4 minutes until it turns a pale colour. Add sugar and whisk another 4 minutes
• Mix in the vanilla essence
• Add the dry ingredients together with the milk/butter and fold it in or using your mixer give it a quick mix. Slowly stir in the rainbow sprinkles. Do not overmix
• Fill cupcakes liners using a 1/4 measuring cup. You can add more sprinkles on top of the batter. Bake at 180 degrees celcius for 10-15 minutes or until a toothpick inserted in the center comes out clean

Vanilla Buttercream

• In a large bowl beat the butter until light and creamy, using electric or stand mixer. Add in the sugar a little at a time together with the vanilla.
• Add the cream a tablespoon at a time and keep adding until you reach a light and creamy texture. Be careful not to add too much cream.
• Allow cupcakes to completely cool down before decorating.
• Store in an airtight container for up to 3 days