- Butter, softened - 125 g
- Vanilla essence - 1 tsp
- Caster sugar - 1/2 cup
- Eggs - 2
- Plain flour - 1 cup
- Baking powder - 2 tsp
- Milk - 1/4 cup
Preheat oven to 180° (160°C fan-forced). Line a 12 hole muffin tin with paper cases.
Cream butter, vanilla essence and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift flour and baking powder together. Fold into creamed mixture alternately with the milk. Spoon mixture evenly into the prepared tin.
Bake for 15-20 minutes or until cakes spring back when lightly touched. Transfer to a wire rack to cool.
Tip: To add a fresh element, decorate with fresh fruit such as berries or kiwifruit, or whatever is in season.
PER SERVE Energy 705Kj • Protein 3g • Total Fat 10g • Saturated Fat 6g • Carbohydrates 18g • Sugars 10g • Sodium 138mg
Dietary and nutritional info supplied by NZ Nutrition Foundation.