Makes 20
Ingredients
- 250g Butter, softened
- 250g Caster Sugar
- 250g Self-Raising Flour
- 4 Large Eggs
- 1 tbsp Vanilla Essence
- 4 tbsp Milk
Method
- Preheat the oven to 175c, and line cupcake trays with muffin cases. You can use cupcake cases or fairy cake cases, which are smaller than muffin cases, but will need to reduce the baking time.
- In a bowl, whisk together the butter and sugar, until light a fluffy. I use an electric hand whisk.
- Add the eggs, vanilla essence, and milk, and whisk some more.
- Add the flour, and whisk until fully combined.
- Scoop one heaped tablespoon of mixture into each muffin case.
- Bake in the oven for 20-25 minutes, or until golden on top. If using smaller cases, bake for 15-18 minutes.
- Leave to cool on a wire rack. Once completely cool, frost or ice, and enjoy!