I said I'd make them again.
Ingredients (Serves 18)
2 cups sifted cake-and-pastry flour
1 cup granulated sugar
2 tsps baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup milk
1 tsp vanilla
Notes on ingredients: I didn't have cake-and-pastry flour, so I used self-raising. Make sure to sift well in order to aerate the flour and make it as fluffy as possible. The actual number of cupcakes depends on the size of your cups.
In large bowl, whisk together flour, sugar, baking powder and salt. You can use any spoon or fork for this.
Using electric mixer on low speed, mix in the butter.
Next, mix in the milk. Your mixture should pretty lumpy and resemble oatmeal or cereal.
Mix in the eggs and vanilla, at which point your dough should immediately smoothen out.
Beat on high speed until smooth, creamy and luscious, about two minutes.
Spoon the batter into muffin trays lined with paper cups, filling them about 3/4 full.
Bake in the centre of a 190°C oven until a toothpick inserted into the centre of the cakes comes out clean, about 20 minutes (my oven was set at 180°C). My cupcakes seem to be a lot browner than Cheryl's were, for some reason.
You can enjoy them warm and freshly-baked, or you can wait for them to cool down completely before applying some of the suggested buttercream icing.