Preheat your oven to 170°C fan or 190°C (375°F) and prepare your cupcake tin by lining it with paper cases.

Combine softened butter and caster sugar in a mixing bowl, then beat until pale and fluffy, around 3-5 minutes.

Add eggs one at a time, mixing well after each addition, then pour in vanilla extract.

Sift self-raising flour over the batter and gently fold it in using a spatula, stopping as flour disappears.

Add 2-3 tablespoons of milk gradually, mixing gently to achieve a soft dropping consistency.

Divide batter evenly among lined cupcake cases, filling them halfway.

Bake for 15-20 minutes or until tops spring back lightly to touch and a toothpick comes out clean.

Cool cakes in the tin for a few minutes before transferring to a wire rack. Prepare icing by mixing icing sugar and milk.

Decorate with icing and sprinkles once cakes are completely cool.