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Preheat oven to 350°F. Line 2 - 12-cup muffin pans with paper liners. Sift flour into a bowl. Add butter, vanilla, sugar, eggs and milk. Beat until ingredients are combined and mixture is pale. Distribute between paper liners and bake for 20 mins, or until a skewer inserted in the center comes out clean. Let cool in pans for 5 mins then transfer to a wire rack to cool completely. Meanwhile, for the buttercream, beat butter until light and fluffy. Beat in vanilla then powdered sugar and milk. Spread over cupcakes. Decorate by making spirals starting from center of cupcakes with mini M&M's and then normal-sized M&M's of the same color.
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Achievable elevated desserts — laminated doughs, cakes, custards
Pure vanilla extract — everyday baking, custards, frosting
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Rotating stand for smooth cake frosting and decorating