Pre-heat the oven to 190/180 fan Degrees Celsius.
Whisk together the sugar and butter until they’re fully combined; then add in the vanilla extract.
Add in 2 eggs, one at a time and whisk into the mixture until it becomes light and fluffy.
Add in the flour and the milk and fold in with a spatula until fully combined.
Fill 10 cupcake cases around half-way with the mixture and place into a pre-heated oven for 20 minutes (rotate the tray after 15 minutes so that the cupcakes cook evenly).
Remove them from the oven and allow them to cool in the tray for around 10-15 minutes before transferring them over to a wire rack.
Enjoy them warm or allow them to cool completely store in an airtight container for 5 days.
