Ingredients
1 cup (150 g) self-raising flour
90 g soften butter
1 tsp vanilla extract
1/2 cup (110 g) caster sugar
2 eggs
2 tbsp milk
Butter cream icing:
125 g butter, softened
1 1/2 cups (240 g) icing sugar
2 tbsp milk
Method
Preheat oven to 180C. Line 24-holes mini muffin pan with paper cases.
Sift flour into small bowl, add butter, extract sugar, eggs and milk; beat with electric mixer on low speed until ingredients are combined. Increase speed to medium, beat until mixture is changed to a paler colour.
Divide mixture into cases. Bake about 15 minutes. Stand cakes 5 minutes before turning top-side up onto wire rack to cool.
To make butter cream: Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches.
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