For the cupcakes

2 oz. unsalted butter, softened
3 oz. caster sugar
5 oz. self-raising flour
1 tsp. baking powder
1/4 pt. milk
1 tsp. vanilla extract
1 egg
3 tbsp. edible cake confetti

For the cream cheese frosting

1 oz. unsalted butter, softened
2 oz. cream cheese, chilled
8 oz. icing sugar (plus extra), sifted

For the cream cheese frosting

1 oz. unsalted butter, softened
2 oz. cream cheese, chilled
8 oz. icing (sugar plus extra), sifted

For the topping

edible cake confetti

Method

1. Preheat the oven to 180º Celsius, and line a muffin tray with cupcake/muffin sized paper cases.
2. In a mixing bowl, cream the sugar and butter together for about 5 minutes or until pale and fluffy.
3. Sift in together the flour and the baking powder, then add the milk and vanilla extract. Mix until you have a smooth thick batter.  Add the egg and continue to mix until everything is fully incorporated scraping the sides and bottom of the bowl as you go. 
4. Gently stir in the cake confetti.
5. Fill the paper cases with batter until about two-thirds full.
6. Bake the cupcakes for 18-20 minutes or until a toothpick comes out clean after being inserted into some of the cupcakes. Once baked, remove from the oven and leave to cool completely on a wired rack.
7. In the meantime, make the frosting by creaming together the butter cream cheese until combined. Next, mix in the icing sugar adding a little at a time until you get a spreadable consistency but it shouldn't be loose. Cover and set aside until the cupcakes are cooled.
8. To frost the cupcakes, fill a piping bag fitted with a Wilton 8B tip. Starting from the centre, pipe spirals until you reach the edges.
9. Next, sprinkle the confetti down one side of the cupcakes
10. Enjoy!