October 12, 2015
Easy Vanilla Cupcakes!
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A staple for any household – delicious, moist & light vanilla cupcakes with a creamy vanilla buttercream frosting!
Easy vanilla cupcakes
I love cupcakes and I love all different sorts of flavours and decorations, but I realised that I had never posted my easy vanilla cupcake recipe with pictures and method! Shock and horror!! This obviously had to change very rapidly, so here it is!
Cupcake sponges
A sponge like this is super basic, but it’s classic. It’s meant to have few ingredients, yet work together to create a beautifully light sponge that can be used for so many other cupcakes. The basic ingredient rules of a vanilla cupcake are:
- Butter – For a cupcake sponge, you can use either a baking spread, or unsalted butter. People have different preferences, but for a simple sponge like this I tend to use a baking spread
- Sugar – For a vanilla cupcake, I would always use caster sugar. You want a white sugar so it doesn’t impact the colour, fluffiness or flavour of the sponge.
- Flour – I always use self raising flour, but you can make your own by adding 2 level tsps of baking powder to 150g of plain flour, and whisking in before using in the recipe
- Eggs – when making a simple sponge like this the amount of eggs can vary. I tend to stick to 3 medium eggs for 150g of other ingredients, but its best to weigh the eggs in shells before using, and then match the weights of the butter, sugar and flour to that weight.
- Flavour – obviously, vanilla. I use pods, paste or extract – I will never touch essence.
Frosting
When it comes to the frosting on a cupcake like this, I often go for the American buttercream style frosting as it really is so easy to make.
- Butter – In my opinion, you must ALWAYS use block butter when making buttercream. A spread is not butter, and often results in an unpleasant frosting. Let it come to room temperature and then beat like crazy
- Sugar – icing sugar is always what you need in a buttercream, beat it into the butter like crazy again and you will have a basic buttercream
- Vanilla – obviously, as these are vanilla flavoured, I added some vanilla to the buttercream as well.
If you want a frosting that is slightly different however, you can do cream cheese frosting, or a Swiss meringue buttercream – both work well when vanilla flavoured, and they all bring different elements.
Adaptable recipe
These cupcakes are always a hit with anybody who eats them, doesn’t matter what age or gender, normal vanilla cupcakes absolutely rule all! You can keep them as simple as you like or you can jazz them up with pretty colourful sprinkles or some beautiful baking cups like my photos!
Along with my chocolate cupcakes recipe, I have used these for years and have never changed them – they’re absolutely failproof in my eyes! (And they’re super addictive – I always want vanilla cupcakes when im hungry). I even have a vegan version, and a gluten free version of these too!
Other cupcake recipes
I love basic baking, and these are definitely perfect for that. Delicious moist cupcakes with a hint of vanilla, dolloped and piped with a tonne of delicious creamy vanilla frosting… heaven.
I have tonnes of cupcake recipes on my blog, some of my favourites being my red velvet cupcakes, Biscoff cupcakes, lemon drizzle cupcakes, and my Oreo cupcakes… so I hope these make a great addition! Enjoy!
Easy Vanilla Cupcakes!
Ingredients
Cupcakes
- 150 g unsalted butter (or baking spread)
- 150 g caster sugar
- 3 medium eggs
- 150 g self raising flour
- 1/2 tsp vanilla extract
- 2 tbsp whole milk (optional)
Vanilla Buttercream Frosting
- 150 g unsalted butter (room temp)
- 350 g icing sugar
- 1/2 tsp vanilla extract
- 2-4 tbsp whole milk (optional)
Instructions
Cupcakes
- Preheat your oven to 170ºC/160ºC fan and line a 12 hole muffin tray with large cupcake cases/muffin cases.
- Cream together the unsalted butter and caster sugar with an electric beater until smooth.
- Add in the eggs, self raising flour and vanilla extract and beat again for about about 20-30 seconds on a medium speed - it really doesn't take too long, you don't want to over beat it!
- Scoop the mixture evenly into your cases and bake in the oven for 18-20 minutes, or until cooked through! Leave to cool fully on a wire rack.
Vanilla Buttercream Frosting
- Beat the softened unsalted butter until smooth - this can take a couple of minutes.
- Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
- Once all of the icing sugar is in the frosting mix, keep on beating the frosting and add the vanilla extract whilst doing so.
- Once combined, add your frosting to a large piping bag with a piping tip of your choice.
- Decorate your cupcakes however you like (I use lots and lots of sprinkles!) and enjoy!
Notes
- These cupcakes are delicious as they are but you can jazz them up a bit with some chocolate chips - adding 100g to your mix will do nicely!
- These cupcakes will last in an airtight container for 2-3 days, or you can freeze them for up to 3 months!
- I used this Muffin Tin
- I use this 5cm scoop to portion into my baking cups
- I get my baking cups from here - Iced Jems
- I get my sprinkles from here - Iced Jems
ENJOY!
Find my other Recipes on my Recipes Page!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi Jane,
I have used many of your recipes and have loved all of them. I am looking at making some mini vanilla cupcakes for a birthday party. What changes would I need to make to this recipe to make ‘mini’ cupcakes instead, would be the same ingredients just a different cooking time (what cooking time / temp?)? Or should I make any changes to the ingredients in this recipe ?
Thanks,
Rosie
hi Jane, i followed the buttercream recipe exactly but it’s just too liquidy and not whipping to buttercream texture, i’ve tried it 3 times now and the same has happened every time – any idea why? x
This will be the butter you are using – what exact butter is it? (Or, it’s the extreme heat at the minute if you’re in the UK)
hi for the sponge is it just a block of unsalted butter you use and is it the same type of butter for the buttercream? thanks
Hiya! Yes that’s right! Hope this helps! x
Has this recipe changed? I used your easy vanilla cupcakes recipe before for Birthday celebrations etc before but the images on the recipe and ingredients were slightly different ? In the one I used previously there was whole milk listed as an ingredient to loosen the mixture, when I used the old recipe the cupcakes turned out much fluffier and lighter. Never had an issue with this bake before. Is that recipe still available please as I can’t find it on your website. Thank you:)
Hiya! If needed, use 2 tbsp whole milk in the cupcake mix and 2-4 tbsp whole milk in the buttercream. Hope this helps! x
Hello! Wondering if you could help, every time I use this recipe the cakes come out smelling and tasting eggy. I use the correct amount, any ideas?
What size eggs are you using? This is likely the issue! x
Hi Jane
I baked these cupcakes for 18 mins skewer was clean but sponge wasn’t falling apart and nice and soft as before when I made the biscoff and lemon ones. They also felt greasy and when I push the sponge between my fingers I can hear it like soggy spongey if that makes sense? I made the others with my hand mixer but these with my stand mixer used same ingredients just not sure what I did wrong? Any ideas?
Hiya! This could be the bake based on being mixed differently. Hope this helps! x
Hi Jane,
Can I use vanilla paste instead? Hope to hear from you. Thanks
Yes absolutely you can! Enjoy! x
I love your recipes. I tried baking these vanilla cupcakes for our staff bun day. Each member of staff bakes once a week for the others. My sponge tasted a little eggy. They were fresh eggs from my hens. Any ideas why this would be? Thanks for any response 🙂
Hiya! This may be that they were too large (it’s best to weigh you eggs in their shells to match your other ingredients!) Hope this helps! x
Hi I’ve seen that the cupcakes can be frozen but I have a few questions about that, can they be frozen with the buttercream icing on? How is best to freeze them? How best to defrost them?
Thanks 🙃
Yes they can be frozen decorated, just freeze them in an airtight container and leave them at room temp to defrost. Hope this helps! x
On a stand mixer do you use the whisk attachment for cake batter or the paddle attachment?
I always use the paddle for cake mixes and buttercream unless otherwise specified! X
Hi Jane. I was just wondering could I add food colouring to the vanilla frosting? Thanks 🙂 x
How can i replace self raising flour with plain flour in this recipe
Hiya, to make your own self raising flour, use 2 level teaspoons of baking powder per 150g plain flour whisked in before using in the recipe. Remove any other raising agent if you do this. Hope this helps! x
Hi Jane. I have made these before and they are absolutely delicious! If I wanted to make them with a chocolate buttercream instead, how would you recommend adjusting the ingredients? I was thinking of maybe taking away 50g from the icing sugar and and replacing it with cocoa powder. Does that sound okay? Also, would you still include the vanilla? Thanks xx
Hi Jane, want to make these for a party but with a strawberry buttercream, do you have any recipes??
Thanks
Perfect recipe failsafe cupcakes. Really light and moist. Topped mine with fresh cream and strawberries yummy!!!
[…] Link: https://www.janespatisserie.com/2015/10/12/vanilla-cupcakes/ […]
Hi Jane, everyone in my family loves these cupcakes when I make them, my question is if I double the recipe, would it make 2 6 inch cakes? If so how long would you say to bake? Thanks x
I would double it for 2x 8″ cakes x
Hi Jane,
Should these be stored in the fridge? I’ve made them for my friends baby shower tomorrow they look great! Thanks
Hey, no room temperature! I hope you had a lovely day!x
BEST CUPCAKES EVER! I They are so easy and enjoyable to make ! But most of all they are DELICIOUS. My family loved them.
Hi Jane
Have done loads of your recipes I love them all and they always turn out fab, only problem I sometimes have is when I put my cupcakes in a cake box the cases sometimes come away from some of the cupcakes. Do you no why or what I’m doing wrong.? X
I made these today, with the help of my 4 year old, for her to sell to neighbours, to raise money for the Children’s Air Ambulance, whilst dressed as a superhero for National Superhero Day 😁🦸♂️ They were so quick and easy to do after school and luckily we kept some for ourselves as they are delicious, so light and tasty 😋😋
Aww this is so sweet, what a lovely thing to do!xx
Hey! If I want to make these as mini cupcakes, what changes do i need to make to the time/temp? X
Hey! It depends on the size of the cupcakes xx
I love these cupcakes I make them daily and it’s so flavourful it’s amazing.
Hello, everytime I make these cupcakes the sponge is amazing however the frosting is not the best, I use everything you said but it goes all flakey and falls of the cupcake and crumbles when bitten into the frosting, what am I doing wrong?
Hey! Do you chill them in the fridge as if you chill them that might be why they are falling off xx
Hi,
I’ve baked these a few times and they’re amazing! however they’ve started to peel away from the cupcake cases. Do you know what might be causing this?
This can be under baked cupcakes, cooling too quick, or a hot environment! x
Hi can I use perfect for cakes butter for the butter cream x
Hi Jane I absolutely love these cupcakes and are amazing I adjusted to 200g and 4 eggs for bigger size as I always found the last 2 would be smaller running out of batter. My question is how would I adjust this for chocolate cupcakes. If using 200g how much SR and cocoa please
My cupcakes and cases have come out feeling and tasting rather greasy. Used exact measurements.
Hiya! What butter did you use? x
Hi Jane!!
I love this recipe!! I have made it multiple times. A few times recently I have noticed the cases start to peel from the cupcakes. I’ve considered it might be due to over/under baking but I’ve varied baking times and still get the same issue. Could it be something I’m doing wrong?
Thanks again for all your great recipes!
Hi Jane lovely cakes. Can I ask if I wanted to make this recipe eggless, how do I go about it or substitute with please?
Thanks
Hello! I have vegan version of this, so I recommend using that x
Hi Jane is it only unsalted butter you use in your sponge? Could baking spread / stork be used?
For the sponge I always use stork! x
I love this recipe!! Makes such fluffy cupcakes. I only want to make 6, woud love to know the measurements, especially for the egg 🙂
Personally for best results I would make 4 or 8 – and then use 1/3 or 2/3 of the recipe x
Hi what would the measurements be for the ingredients if I needed to make 18 cupcakes? Thankyou
I would use 1.5x the recipe x
These are amazing cupcakes I’ve got to make 3 lots of 12 (36)of these would I beable to triple the ingredients or double em to make 24 then just do a single 12
Yeah you can easily do a x2 batch or a x3 batch in one go! x
hi jane! i love this recipe and use it all the time, I have a question, if I froze a teaspoon of biscoff spread and put it in the cupcake, would it be okay or would it just sink to the bottom? i love your biscoff muffin recipe and wanted to have that in cupcake form, thankyou !!!
Normally for cupcakes I just add it in afterwards – but theoretically it may work the same! Just need smaller lumps of spread compared to the muffins x
Hey Jane!!
Love your website! I have made lots of your cupcakes recipes and love them!! I wondered why the radios of ingredients change? some are 175g of flour/sugar/ butter and 3 eggs others are 150g of flour/sugar/butter and 3 eggs? Hollie xx
150g is medium eggs, 175g is large eggs – just depends what I used at the time x
Love your recipes but trying to improve on my buttercream frosting.
Does it work ok with stork margarine or do I need to be using real butter?
Many thanks
It needs to be real block butter that is at room temperature – stork doesn’t work!
Hi, I’m not a massive fan of loads of buttercream, how much should I change the quantity of ingredients so that the cakes have a layer of buttercream but not a massive tower on top? X
It’s about proportions so reduce the recipe by 1/3 for example! x
I love your website amazing 💕
This is probably a silly question but how much do you fill the cupcake case with the mixture halfways or 3/4 ways ? I can never get an even level when baked? Thank you
I usually say 2/3-3/4 roughly but I use a 5cm scoop which is easiest! But you may try lowering the temp as well and baking for longer x
Thank you so much for the reply x
Hi Jane
If I was to bake them at 150 fan , how long would I bake them for ?
Thank you
Oh gosh I would imagine like 30 minutes? Not sure!!
Hi Jane, thank you for the tip on the scoop. How do I stop getting a dome on the cupcakes? Or what causes it ? A few times they have come out perfect and flat but other times a dome !
Thank you
Hey! Try baking it at a lower temperature but it can dome for a large variety of reasons xx
Hey! I’ve used this recipe but the icing seems too wet? Is there anything I can do to making it harder?
What exact butter did you use?
Hi can these be frozen? If so how long would you advise freezing cupcakes for? Thankyou d
Yes they can, and I usually say up to 3 months!
Hello,
I’m looking at doing cupcakes with two flavours.. outside vanilla and inside chocolate .. would this recipe work with just changing the vanilla for coco powder for half the mixture for the chocolate sponge centre ?
Thanks
Yes thats the easiest way xx
Hi Jane,
Just wondering can I adapt this to make small cupcakes ? Would oven and time be the same ?
Thanks
It depends on the size of the cupcakes, but if they are smaller they will take less time x
Hi Jane.
Is it possible to make this batch smaller. So say down to 3 or 4 buns. How would I go about it
Yes you can! Just use 1/3 of the recipe xx
Hello Jane,
I hope you’re well, when creaming the butter and sugar together how long should that be for and should the eggs be added 1 at a time? I know you said adding the eggs, flour, and milk together should be 30seconds max, so I wanted to know the duration for the creaming of butter and sugar.
Have a great evening
You just need to beat it until its light and fluffy – it’s hard to say a time as it depends on your mixer but you will see when its combined. But no I just add them all in as mentioned x
Hi, I need to make 18 cupcakes, how should I adapt the ingredients?
Thankyou
I would just use another half of the recipe – so 1.5x and then you have the 18! x
Hi Jane ,
Can I use salted butter instead and light milk instead of whole milk ?
Thank you.
You can use salted butter, but generally I don’t recommend anything ‘light’ in baking – I would just leave the milk out x
Is it golden caster sugar I use? Thansk
I just use white, but you can use golden if you want!
Hi Jane,
Love your recipes! One question I have, when I bake the vanilla cupcakes I tend to get more rise in the middle so end up with a bit of a dome appearance. How can I stop that so they are even? X
You can try a lower temperature and for longer! So 160/140fan for 40 minutes or so! x
Hi Jane!
If i were to make these dairy free, would I just use dairy free butter? Or am i thinking Stork butter is in fact dairy free?
Thank you!x
Stork block is dairy free, not the tub, but as long as you check all other ingredients are safe then yes it’s a simple switch! x
Thank you, is the stork block okay to use for cupcakes?x
Yes it is! x
Hi if I’m using large eggs instead of medium how many do I use?x
I would use 3 large, and 175g butter/sugar/flour x
Can I use cake flour?
You can, but you may want to use baking powder too!
Hi Jane – I’d like to make coloured frosting. Would food colouring work with this frosting? The paste food colouring not liquid food colouring.
Thanks
Yes it would – I generally use sugar flair, progel, wilton or colour splash brands! x
Hi Jane,
I made these cupcakes today and I don’t know what went wrong but they’ve got a really odd taste! I was very careful when measuring out the ingredients and I baked for 18 mins!
The only reason they would have an odd taste is because of the ingredients being off or measured incorrectly – it’s a standard victoria sponge recipe so there’s nothing weird in it! x
Hi Jane I’ve made these vanilla cupcakes loads they are delicious. I wanted to add in funfetti I have (iced Jems ) , do you think 35g would be ok. One time I put too much into a mixture and was wet xx
The sprinkles wouldn’t make a mixture wet – so that must have been something else. But yes about 35g should be okay!
Hi Jane. How do you recommend storing these cupcakes if I bake and don’t want to decorate for couple days ? Will they go dry in a plastic air tight container ?
I would just store them at room temp in a container – they last about 3-4+ days usually in total!
Sandra
My cupcakes care coming away from the cases what am I doing wrong
Thanks
That usually means they are under baked or there is too much moisture in the storage.
Hey Jane
I need to make 16 cupcakes. How can I adapt this recipe please? X
I would use 1/3 more – so 4 eggs, 200g butter/sugar/flour – and split between the 16! x
Can I use this recipe to make a cake rather than cupcakes?
You can do, but I do have a vanilla cake recipe you can follow!
I don’t have unsalted butter can I use Stork? I have left over buttercream from the carrot cake recipe of yours (was delicious) let me know please x
Yes you can use stork for the cake sponges! x
Hi Jane I made these last nite for the first time and they were unbelievably good 😍just so moist and delicious. Two things I want to ask u I used those greaseproof baking cups and they were so great. The only thing I found was they would take a lot more mixture than this recipe. Is there any way I can adjust recipe to get a bigger cupcake or can I just double recipe to fill cups more.. They are so perfect don’t want to risk ruining them. Also is your vanilla sponge as moist as this as omg I would love my cakes to be as moist and fluffy as these. Thank you.
Hey! It may be that the ones you have are larger, as I typically interchange the ones I use with normal cupcake cases! If in doubt, just increase the recipe to fill them more (and the baking time will increase!) Xx
Thank you.xx
HI Jane, when you say ‘cream the butter and sugar until smooth’ is that just a short 30 second mix on a medium/high speed or longer to achieve something more light and fluffy? I tried this recipe with Stork today and they tasted like Stork- a bit salty and synthetic – eww! The mix wasn’t very thick and didn’t fill my cupcake cases as much as I expected (I weighed my ingredients carefully) TIA x.
I mix them together till they’re smooth and creamy/fluffy! Its usually about 30-60 seconds or so! I nearly always use stork for cakes and have never had a funny taste! There’s no reason why the mixture shouldn’t be a thick cake mixture like normal though?! x
Hi Jane!! I love your blog! Just wondering if these cupcakes would be suitable for someone with a nut allergy?
You need to check every ingredient label yourself, that isn’t something I can answer!
I’ve made these today, they took about 40 minutes to cook and have come out dry. Any idea where i might have gone wrong? Followed the recipe amounts and technique fully, fan oven at 160 prewarmed. Going to have another go tomorrow but wondering what it is that hasn’t worked today to try to fix it with the next batch!
There is no way that they should have taken so long, the dryness comes from being over baked. Stick to the advised times and they’ll be fine!
Hi Jane.
These are delicious 😋 I need to make just a small batch of 6 cupcakes- would you suggest halving the recipe amounts? Also how many eggs would you use?
If it’s not feasible I will just make the full 12. Thank you.
Hey! So the best thing to do is to make 4, 8 or 12 – as it makes it easier with the eggs! Use 1/3 of the mix for 4, or 2/3 of the mix for 8!
Which vanilla extract would you recommend? I’m running low and wondered if I’d find a good one online
I only ever use Nielsen Massey! X
Hi Jane! I’m so happy to have come across your page. These were the best cupcakes I’ve ever made! Absolutely delicious and so light! Thank you. I’ve also made your biscoff tray bake this week which my husband took into work and they went down a storm. Can’t wait to try something new, struggling to get supplies in at the moment with lockdown! Thanks again! Xx
Yum! 5th recipe I’ve made from your site, all delicious, thanks for sharing 😀
Have just baked these and they look great! Only thing however is that mine have came away from the cases, do you know what usually causes this happen?
Sometimes that can happen when the cake isn’t quite baked enough, or they’re kept in a warm environment so they essentially sweat and peel!
Can I use stork for these instead of unsalted butter? Thankyou xx
Only for the sponge, never ever for buttercream.
I used Stork for buttercream! Is that really bad??
In my opinion, you need to use actual butter and not a spread for buttercream.
How much do the medium eggs weigh? And are the eggs added a little at a time before the dry ingredients or eggs and dry ingredients are mixed in together at the same time?
They are just the medium egg size available at the supermarket – I use three as the recipe says. And I add the flour, eggs and vanilla in at the same time, as the recipe says.
I came across your site Yesterday and found these vanilla cupcake they looked really good so I followed the recipe step by step and they were perfect the best cupcakes I have ever made so I had to let you know . Thank you for sharing I think I will be spending a lot of time on this site
Hi Jane,
Love your baking tips and so far the cakes I have baked have been fool proof. I’m wanting to make 15 of these cupcakes. How would I adapt the recipe please?
Thank you x
I would use 200g butter/sugar/flour and 4 eggs, and split between the 15 cases! x
Hi Jane I’ve just made these cupcakes and although they taste delicious they’ve shrunk 😔. I needed to make 24 so I doubled the mixture however I only had large eggs so I used 5 instead of 6. Could this be the reason?
Do you mean they caved in the middle? It could be the eggs, or they were finished baking yet!
Hi Jane I have made these cupcakes so many times now absolutely perfect every time thanks …
I need to make 24 of these would I just double the recipe or is it better to make them separate batches ?
Thanks
You can get away with doubled easily – it’s only if you wanted to triple/quadruple I’d suggest breaking it down xx
Hi Jane,
If I wanted to make this into a four layer cake would I just multiple all ingredients by 4? Thanks so much, love all your recipes.
Blaithin X
That would would for 8″ size tins, and would still be quite tall! x
Hi these cupcakes are so delicious 😋I can’t describe them how delicious they are.I have tried so many cupcakes recipes none of them taste as good as these. I’ll will be trying some more of you’re recipes soon.keep up with the good work 😘
What quantities would you use if you wanted to make this into a layered celebration/birthday cake? I love these cupcakes and haven’t been able to find a nice vanilla cake recipe?
Hiya! You can either use this (each cupcake batch makes one good 8″ layer), or my victoria sponge recipe with a smidge more vanilla in to make things easier!
Hi,
No matter what I do, my buttercream is always so runny I’m unable to pipe it as it melts off the cupcakes. How can I avoid this?
Thanks
What exact type of butter do you use? x
Hi Jane, would it be possible to freeze these cupcakes?
Yes you can!
Can I use baking cups instead of cupcake cases with this recipe or would I need to use different measurements? I prefer baking cups – I used them for your custard cream cupcake recipe. 💞
Yes you can!
The texture is to die for. Thanks sm 💕🦄
I made these last week, I can honestly say they are the best vanilla cupcakes I’ve ever made! Thank you Jane, 😊
[…] cupcakes themselves are based around my Easy Vanilla Cupcakes recipe which I posted a few months ago – many of you have it as you staple Vanilla Cupcake […]
Hi, im due to make these im a few days time for a baby shower. What tastes best in the buttercream, milk or cream??
Thanks x
It honestly doesn’t matter really, but the cream does give it a creamier texture.
Hi Jane, I’m making these for a charity event and I’ve been asked to make the buttercream bright red, what’s the best way to colour buttercream? Ps made the funfetti cupcakes a few days ago and they went down a TREAT! Thanks for great recipes xx
With a really good food colouring such as sugar flair red extra! Worth the extra money.
I only have large eggs. How many will i use?
Use 3, but up the other ingredients to 175g each.
[…] from work, so decided to bake up some yummy funfetti cupcakes. I followed Jane Patisserie’s Easy Vanilla Cupcake recipe and I thought I would show you all how they turned […]
[…] From Jane’s Patisserie […]
Great recipe with really pretty results!
Thank you so much! ?
I love a vanilla cupcake!
Me too!!
These look amazing!
Thanks so much, Becky!
Really cute cupcakes☺☺
Thanks Lina!!