Butterfly Vanilla Cakes
Ingredients
150g Caster sugar
150g Self raising flour
150g Butter or soft margarine (room temperature)
3 Medium eggs
1 tsp Nielsen-Massey Vanilla Extract – for cake mix
200g Icing Sugar
Water
Equipment
2 cup cake tins – 24 holes
Cup cake cases
Method
- Place the cake cases into the tray
- Cream the butter and sugar together in a bowl until the mixture turns white and fluffy
- Slowly add your beaten eggs and Nielsen-Massey Vanilla Extract while whisking continuously
- Sift the flour into the Mix and then carefully Fold in until it is all combined
- Spoon mixture into cases and bake at 180c for 20-25 minutes until spongy to the touch and golden Brown. Leave to Cool.
- Mix the icing sugar with water (how much depends on how thick you like your icing but only add a little at a time)
- Spoon onto the top of each cup cake and enjoy
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