Preheat the oven 170C/ 325F/ GM3 and line a cupcake tray with 10 paper cake cases (or use 6 supersized cupcake cases on a baking sheet)
Using electric beaters, beat the butter and sugars together until light and fluffy
Briefly mix the eggs in a jug and gradually add a teaspoon at a time into the creamed butter & sugar, beating well in between each addition (adding the egg really slowly reduces the risk of the mix splitting)
Add the vanilla extract and milk, then beat again
Sift the flour, baking powder and malted milk powder into the bowl and gently & briefly fold in half using a large metal spoon (about 8 turns of the spoon). Add the rest of the flour and continue to fold in until all ingredients are thoroughly combined. Take care not to overwork the batter though
Divide between the cupcake cases - filling each case around ⅔ full - and bake for approximately 20 minutes (23 minutes for the larger cupcakes)
Test that the cupcakes are baked through: poke a cocktail stick into one of the cakes - if it comes out clean then the cakes are ready. If not, return to the oven for a couple more minutes, then test again
Once out of the oven remove from the baking tin and allow to cool completely on a wire rack