Preheat oven to 170°C/325°F/Gas mark 3

Line muffin tins with cupcake papers

In a small bowl, sift the flours and set aside

In a larger bowl, cream the butter & add the sugar gradually, beating until fluffy

In a measuring jug, lightly beat the eggs then add them to the butter & sugar mixture

Add the dry ingredients bit by bit, alternating with the milk

With each addition, combine until the ingredients are incorporated well but do not over beat

[At this point I divided the batter into 3 equal parts and added: (1) 1tbsp poppy seeds, zest & juice of 1 lemon, 2tbsp self-raising flour (2) ¼ Bramley apple, cored & grated + 1tsp ground cinnamon (3) 1tbsp cocoa powder, 3 pieces of crystalised ginger, finely chopped]

Carefully spoon each of the mixtures into cupcake liners, filling them to about the ? mark

Bake for 20-25 minutes or until a skewer inserted into the center of a cupcake comes out clean

Allow to cool in the tin for 15 minutes or so

Lift the cupcakes out of the tin on to a wire rack and allow to cool completely prior to icing