Ingredients
- Unsalted Butter : 115 g
- Caster sugar : 115g
- Eggs : 2
- Milk : 1 tbsp
- Vanilla Essence : 1 tbsp
- Self raising flour : 175 g
Icing
- Unsalted Butter : 100g
- Icing sugar : 160g
- Vanilla essence : 1 tbsp
Method of Preparation
- Preheat the oven to 200C/400F/Gas mark 6.
- Line a shallow muffin tin / baking tray with 12 cup cake paper cases
- Place the caster sugar and butter in a bowl and cream together until pale and fluffy.
- Stir in the milk and vanilla essence and then carefully fold in the flour.
- Divide the mixture between 12 paper cases and bake in the preheated oven for 12 - 15 minutes or until well risen and golden.
- When the cakes are baked,transfer it to a wire rack and decorate it with icing.
Icing
- Beat butter till smooth and creamy and add sugar till light and fluffy.
- Stir in the vanilla essence and whisk on low speed till mixed then on high speed till frosting is smooth and glossy.
- Fill the icing in a piping bag and decorate the cake with the desired nozzle.
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