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Recipe Ingredients 200g butter, softened 1 teaspoon vanilla extract 1 cup caster sugar 3 eggs 2 1/2 cups self-raising flour 1/2 cup milk Method Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases. Using an electric mixer, beat butter, |
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vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool. Teal Icing 200g butter, softened 6 cups (900g) icing sugar mixture 1/2 cup (125ml) milk Blue, Green and Yellow food colouring For the icing, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined. Slowly add 2 drops of blue and green food colouring and 1 drop of yellow. Mix well. If the teal isn't as desired add more food colouring as needed. |
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