Pre heat your oven to 170ºc and line a cupcake tray with cases.

Sift the flour, baking powder, bicarbonate of soda, golden caster sugar and salt into a mixing bowl. Put to one side.

In a small bowl add the eggs, Mellow Yellow cold pressed rapeseed oil, and vanilla bean paste. Mix until everything is combined.

Whisk the buttermilk into the flour, then slowly add the egg mix. Mix well until you have a smooth batter.

Fill each cupcake case half way with the batter and bake for 20-25 minutes. Leave to cool completely.

Prepare the icing by beating the butter until it turns white and fluffy. Slowly add the icing sugar and beat until smooth. Add the vanilla bean paste and milk, mixing until combined.

Using a small spatula, add a tbsp of buttercream to the top of each cupcake and smooth over. Roll the edges in sprinkles, they will stick to the buttercream.

Make up your yellow icing by mixing the icing sugar, water and yellow food colouring until you have a a smooth icing that is neither too stiff or too runny. You want it to hold its shape when piped but be smooth enough to pipe freely. You can adjust by adding a splash more water or a little more icing sugar.

Pipe a heart onto the centre of the cupcake and top with a little heart.

*Tip: If you don’t have buttermilk, use the same quantity of milk with a squeeze of fresh lemon. Leave it to stand for 5 minutes before using.