Preheat the oven to 180°C (Gas mark 4/350°F). Line a 12 hole muffin tin with 12 brightly coloured paper muffin cases.

Place the butter into a mixing bowl and whisk together with the caster sugar until light and fluffy. Add the eggs one at a time to the butter and sugar mix, whisking in between.

Sift the flour on top, and using an electric whisk on a low speed, gently blend the ingredients together.  Add the milk and vanilla extract and blend again.  Increase the mixer speed and whisk for a few more seconds until well mixed.

Divide the cake mixture between 4 bowls and colour each with a different gel food colouring.

Divide the cake mixture between the cupcake cases and smooth over the tops. Bake for approx. 20 minutes until risen, golden and springy to the touch.

Once the cakes are cooked, transfer to a wire rack to cool. Whilst the cakes are cooling, make the fondant features, ready to decorate the cakes.

To make the eyes, roll out the black fondant and cut out small circles with a mini cutter or the tip of a straw, then add two tiny rolled pieces of black fondant for the eyelashes to each 'eye'

To make the ears, using an oval shaped cutter to cut ear shapes from the red and pink fondants.

Make some small spirals of pink fondant.

Leave the fondant to try and set, then make the buttercream icing.

Whisk the butter with an electric whisk until light and fluffy. Sift in the icing sugar, a little at a time, until completely combined. Add the vanilla extract and whisk again. Add the milk in small splashes until the icing is at the correct consistency for piping.

Divide the butter icing between 3 bowls and colour one pink and one red with gel food colouring, leaving one third of the icing plain white.

Once the cakes are completely cool, decorate with swirls of butter icing and fondant features to turn them into Num Noms.