Vanilla Butterfly Cakes
2 cup cake tins – 24 holes
cup cake cases
150g caster sugar
150g self-raising flour
150g butter or soft margarine (room temperature)
3 Medium eggs
1 tsp Vanilla Extract – for cake mix
200g icing sugar
Water
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 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.
Recipes courtesy of Nielson-Massey Vanilla Extract
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