Name: Edmonds Cupcakes
Cook time: 15 min
Total time: 15 min
Ingredients: Butter; Vanilla essence; Caster Sugar; Eggs; Flour; Baking Powder; Milk

Ingredients

125g butter, softened
1 tsp vanilla essence
½ cup Chelsea caster sugar
2 eggs
1 cup Edmonds Standard Grade Flour
2 tsp Edmonds Baking Powder
¼ cup Meadow Fresh milk

Method

Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin.
Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift the flour and baking powder together and fold gently into the creamed mixture. Lastly stir in the milk.
Spoon the mixture into the paper cases and bake for 15 minutes or until the cakes spring back when lightly touched. Transfer to a wire rack to cool and then ice and decorate as you wish.