Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the Baking Cases into a cupcake tin. 

Cream together the butter and sugar until light and fluffy. 

Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour. 

Fold in the remaining flour with the wooden spoon. If the mixture is a little stiff stir though the milk to loosen.

Place spoonful of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool. 

Pop the butter in a bowl and beat with a hand help electric whisk, until light and fluffy. Add in the icing sugar and vanilla and beat until combined.

Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. 

Spread a little Vanilla Buttercream over each circle of sponge and cut in half. Place the Bright and Bold Sprinkles in a bowl and dip each wing on the sprinkles to cover in sprinkles. 

Spoon the remaining vanilla buttercream onto the hole in the cake and spread. 

Place the two wings into the buttercream on each cake.