110g butter, softened or at room temperature
110g castor sugar
2 free range eggs lightly beaten
1 teaspoon vanilla extract
110g self raising flour
1-2 teaspoons milk.
Preheat oven to 180 degrees and line a 12 hole muffin tin with paper cases.
Cream the butter and sugar together in a bowl until pale.
Beat in the eggs a little at a time and stir in the vanilla extract.
Fold in the flour using a large metal spoon,adding a little milk until the mixture is of a dropping consistency.
Spoon the mixture into the paper cases until they are half full.
Bake in the oven for 15-20 minutes or until golden brown.
Butter Cream Icing
140g butter (softened)
280g icing sugar
1-2 Tbsp milk
few drops of vanilla essence
Cream butter add vanilla till light and creamy,
Add icing sugar little at a time, add enough milk to create a creamy consistancy
Prepared, tried and tested by: Reshika Singh