First, using a food mixer, whisk the sugar, salt, vanilla seeds and butter at room temperature. After a few minutes, add the eggs and whisk for another 2 minutes. Sift the flour and baking powder and add to the mixture, whisking for another minute to remove any lumps. Pour the mixture into the cupcake cases and bake in the oven at 180°C for about 25 minutes. Leave to cool and, using a piping bag, garnish with some Hulalà Professional Art whipped cream previously coloured with food colouring.