200g/7oz unsalted butter, softened

200g/7oz full-fat cream cheese

1 vanilla pod, seeds scraped out.

450g/1lb icing sugar

200 g/7oz unsalted butter, softened 200 g/7oz full-fat cream cheese 1 vanilla pod, seeds scraped out. 450 g/1lb icing sugar

For the cream cheese icing, beat the butter, cream cheese and vanilla together in a bowl until smooth; then slowly beat in the icing sugar.

Spread the icing onto the muffins with a knife or spoon the icing into a piping bag fitted with a 1cm/½in star nozzle and pipe the icing onto the muffins.