• Preheat oven to bake 160°C and line a 12-hole muffin tin with paper cupcake cases.
• Sift the flour, baking powder, salt and sugar into the bowl of a stand mixer.

  Using the paddle attachment, mix for 1 minute at a low speed.
• Keeping the mixer on a low speed, gradually add in the butter one cube at a time and mix until a sandy texture is achieved, resembling breadcrumbs and no large chunks of butter remain.
• Whisk together the buttercream, eggs and vanilla in a medium jug. Then, with the mixer on low, slowly pour into the flour mixture until just combined.

  The mixture will become a smooth, thick batter. Note, that there will be some lumps due to the buttermilk, but as long as there are no clumps of flour, then it's all good to go.
• Divide the mixture evenly amongst the lined muffin tray, filling each cupcake case ⅔ full with batter.

  Place in the oven to bake for 15-20 minutes or until it springs back when touched and a skewer inserted in the centre comes out clean. Allow to cool in the muffin tray for 5 minutes before transferring to a cooling rack to cool to room temperature.

Swiss Meringue Buttercream

• Bring a small saucepan ⅓ full of water to a simmer over medium heat.
• Combine the egg whites and sugar in the bowl of a stand mixer and set the bowl over the simmering water, making sure it doesn't touch the water.

  Whisk the mixture until the sugar dissolves and no granules are visible.
• Once the sugar has dissolved, return to the bowl to the stand mixer fitted with the whisk attachment and whisk on high speed until stiff peaks have formed.

  The mixture should be shiny and stiff and hold its shape well.
• Reduce the mixer to medium speed and slowly add the butter, one cube at a time, making sure that the butter is well mixed in before each addition.
• Once all the butter has been incorporated, whisk at high speed until the mixture becomes smooth and fluffy.

  Don't be alarmed if it appears separated as it will come together once it is well beaten.
• Stir in the vanilla and then transfer the icing into a piping bag fitted with a large star-tip nozzle.
• Spread a small amount of icing in the centre of each cupcake with a small spatula, then pipe 2 layers of icing along the outer edge of each cupcake, to make a border.

  Generously spoon 100's and 1000's in the centre of each cupcake to fill it in.

  Finish off with pieces of white bread, cut into tiny fairy bread pieces on the top of each cupcake.
• Serve while fresh or store in an airtight container in the fridge for up to 3 days.