| 110 g caster sugar | |
| 110g butter/marg/spread 2 eggs, lightly beaten 110g self raising flour 1 tsp vanilla bean extract ( I just used vanilla extract) 25g icing mixture | |
Instructions
- Preheat oven to 190°C. Line a 12-hole muffin tray with paper cases.
- Combine sugar, spread, eggs, flour, a pinch of salt and vanilla into a large mixing bowl. Beat with electric beaters for 1 minute, or until thick and well combined. Spoon into prepared muffin tray.
- Bake for 18 - 20 minutes or until risen and firm. Remove cup cakes from tray and transfer to a cake rack to cool completely.
- Mix the icing sugar with a little water and food colouring of choice to make a smooth icing. Spread onto cakes.
I cannot make icing to save my life - just ice them how you want to ice them!
