'These cupcakes have been adapted from a recipe by my idol, Nigella Lawson, and are my favourite recipe of all time. 'These simple cupcakes scored me the name Digella from work colleagues. Since turning baker in 2006, these cupcakes have been provided in abundance at many events and, due to my passion, Baked Relief was born. Put simply, a cupcake is life changing.'

Cupcakes
1 cup (250g) unsalted butter
1 cup (250g) caster sugar
1¾ cups self-raising flour
4 large eggs
1 tsp vanilla extract
5 tbsp milk

Butter cream icing
½ cup (125g) unsalted butter, at room temperature
1¾ cups (200g) icing mixture, sifted
1 tsp vanilla essence
1 tbsp milk

Preheat oven to 200ºC (400ºF). Line a 24-hole cupcake pan with paper cases.
Put all the cupcake ingredients except the milk in a food processor and blitz until smooth. Keep the processor running while you add the milk down the funnel.

Spoon the mixture evenly into the paper cases and bake in the oven for 15–20 minutes, taking care not to overcook – a little underdone makes for a nice moist cake. Remove cupcakes from oven and allow to cool on a wire rack.

For the icing, cream the butter until very pale – almost white– in colour, scraping down the sides of the bowl a couple of times. Add about half the sifted icing mixture and beat until combined. Add the vanilla, milk and remaining icing mixture.

Ice cooled cakes and decorate with a sweet little icing rose, some sprinkles or even a berry.