Preheat the oven to 170C/325F/gas mark 3. Line a 12-hole cupcake tin with paper cases.
In the food processor or a tabletop mixer, beat the butter, sugar, eggs and vanilla until smooth.
Turn off the motor and add the flour. With the pulse button, or brief bursts of the beater, mix the flour in, stopping as soon as it is blended.
Divide the mixture between the paper cases.
Bake for 15-20 minutes until golden and springy to the touch.
To finish them off have fun by adding coloured icing, sugar flowers and balls