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Preparation : 20 min | Resting : - |
Cooking : 20 min | Equipment : |
Difficulty : | Rating : 1 rates |
Download the recipe : | |
For the cake | |
225 | g self-raising flour |
225 | g castor sugar |
225 | g soft butter |
½ | tsp baking powder (optional) |
4 | medium-large eggs |
1 | tsp vanilla essence or to taste |
For the butter cream / icing | |
140 | g butter, softened |
280 | g icing sugar |
few drops food colouring, if required |
For the cake | |
1 | Place all ingredients into main bowl process for 5 seconds. Scrape down. Pulse 2-3 time. |
2 | Divide mixture into 12 muffin cases. |
3 | Put in the oven at 190°C for 20 minutes (approx.) |
For the butter cream / icing | |
1 | Process the butter in main bowl until soft. |
2 | Add half of the icing sugar and beat until smooth. |
3 | Add the remaining icing sugar and one tablespoon of the milk and proces until creamy and smooth. Beat in the milk if necessary, to loosen the mixture. |
4 | Stir in the food colouring/essence until well combined, if required. |