Preheat your oven to 180C

In a mixing bowl, cream together softened salted butter and caster sugar until light and fluffy.

Crack in an egg one at a time.

Then, drizzle in vanilla extract.

Stir in plain flour and baking powder. Mix until just combine before adding your milk into the batter. Set aside.

Line out your cupcake liners into the mini muffin pan. If you are not using a paper liner, you can just lightly grease the pan as the nonstick coating from STARDTER is really good. You don't need to add too much coating or dust the pan with flour. But, I am using gold cupcake liners today to bring out the festive mood.

Then, transfer your batter into the mini muffin pan.

Bake it into the oven for about 12 to 15 mintues.

Let it cool while you make your buttercream.

To make your buttercream, beat softened butter, icing sugar and vanilla extract for about 5 minutes until the mixture is pale and fluffy.

As we are making 4 different flavors today, seperate the buttercream into 4 equal portions, roughly about 60 grams each.

To make chocolate buttercream, sift in some cocoa powder and mix well.

For my chocolate butter cream, I like to sprinkle some white chocolate rice , a drizzle of melted chocolate and decorate it with a white chocolate button.

To make strawberry buttercream, stir in some strawberry powder. You can get these in the baking store.

I simply just finished this off with a sprinkle of rainbow sprinkles. It looks fun and cute.

To make pandan butter cream, drizzle some pandan paste and stir well.

I finished this off with some desiccated coconut and drizzled over some kaya for the extra local flavor.

For the vanilla buttercream, I just pipe it out and top it off with some strawberries.