Preheat the oven to 180'C.
Split the vanilla pod in half and scrape out the seeds. Cream together the sugar, butter and vanilla until white and fluffy. Beat the eggs in one at a time, making sure the mixture does not split. Slowly sift in the flour, gently folding and incorporating it into the mixture until smooth and then add the milk.
Line your muffin tray with cupcake cases. Spoon or pipe the mixture into the moulds. Transfer to the oven and bake for 10 to 15 minutes. Check the cupcakes are cooked using a skewer - if it comes out clean, the cakes are cooked through. Allow to cool thoroughly before adding topping with your preferred icing.
«Change the flavour of this basic cupcake mix by adding cocoa powder, spices or chopped nuts.»