Set the oven to 190C, gas 5.
Tip the butter into a bowl and beat it until softened. Add AMAIZE, sugar, vanilla, salt, eggs and milk and whisk until the mixture is smooth.
Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
Place both muffin tins in the oven and bake for 15 minutes; swap the position of the tins over and bake for a further 3-7 minutes, until both trays of are a light golden colour.
Remove the tins from the oven. Leave the cupcakes in the tins for a few minutes, and then transfer them to a wire rack to cool.
