CUPCAKES

1. Preheat the oven to 350f/180c. Line a 24 hole mini cupcake tin with liners.
2. Place flours and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for two minutes, then add the butter a cube at a time. Do not rush. Mix until it is the consistency of sand. Add half the milk and vanilla, and mix until combined, approximately one minute. 
3. Add the eggs one at a time, scraping down the bowl after each addition. Add the remainder of the milk, and mix on low speed for 2-3 minutes until well incorporated. 
4. Divide the batter between the liners, with approximately 1 tbsp of batter in each. Bake for 14-16 minutes, or until the cupcake springs back when pressed lightly. Cool completely on a wire rack.

PLAIN BUTTERCREAM

1. Place butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on high until light in colour. Add sifted powder sugar and vanilla, and beat on high until well incorporated. Add milk a tablespoon at a time and beat until it is a smooth and spreadable consistency. 
2. Divide the buttercream between three bowls, and tint each with the desired 'galaxy' colour using gel food colouring 

BLACK FOOD COLOURING

Place butter in the bowl of a stand mixer fitted a paddle attachment. Beat on high until light in colour. Add sifted powdered sugar, black cocoa and vanilla, and beat on high until well incorporated. Add milk a tablespoon a time until it is a smooth and spreadable consistency. 

ASSEMBLY

Fit a large piping bag with a closed star tip (A wilton 1M or 2D). Add the buttercream to the bag a tablespoon at a time, alternating each colour in buttercream until the bag is full. Pipe the buttercream onto each cupcake. Place a small amount of gel food colouring in a bowl, watered down if necessary. Using your finger, flick small amounts of the food colouring onto the cupcakes to simulate stars. Follow with a small sprinkle of edible glitter on each cupcake.