Preheat oven to 170°C fan forced.

Line a rose gold 12-hole muffin tray with cupcake liners and set aside.

Place 215 g self-raising flour and a 1/2 tsp baking powder into Thermomix bowl and choose 0.5/Turbo x 3 to aerate.

Set aside in a bowl.

Don't wash bowl. Place 100g raw sugar into mixing bowl and mill 10 sec/speed 8.

Insert butterfly and add 170g soft cubed butter and mix 30 sec/speed 3.5.

Add 1 egg and mix 10 sec/speed 3.5.

Scrape down.

Add second egg and mix 10 sec/speed 3.5.

Scrape down and add third egg. Mix 10 sec/speed 3.5.

Scrape down again and add 170g buttermilk, or whole milk with a dash of vinegar, reserved flour mix and 1 tsp vanilla and blend 30 sec/speed 3.5.

Scrape down sides of mixing bowl with spatula and blend 20 sec/speed 3.5. Stir with spatula to ensure all flour is incorporated.

Divide mixture evenly between prepared muffin trays and bake for 18-20 minutes or until cakes bounce back when lightly touched.

Let cakes sit in the tray for a few minutes before removing to a wire rack to cool completely. Decorate with buttercream or regular icing.