Ingredients Jump to Instructions ↓

  1. 250g unsalted butter, softened

  2. 1 1/2 cups (330g) caster sugar

  3. 2 tsp vanilla extract

  4. 4 eggs

  5. 3 cups (450g) self-raising flour, sifted

  6. 1 cup milk Assorted sweets, to decorate Frosting

  7. 125g unsalted butter, softened

  8. 250g cream cheese, softened

  9. 1 tsp vanilla extract

  10. 4 cups (640g) icing sugar, sifted

Instructions Jump to Ingredients ↑

  1. Method Preheat oven to 180°C. Using an electric mixer, beat butter, sugar, 1/4 tsp salt and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add 1/2 the sifted flour and 1/2 milk and stir until combined, then add remaining flour and milk and stir until combined. Line two 12-hole (1/3-cup capacity) muffin tins with paper cake cases. Spoon 2 tbs mixture into each paper case, then bake for 20 minutes or until a skewer inserted into the centre of a cake comes out clean. Cool cakes in tin. For frosting, using an electric mixer, beat butter, cream cheese and vanilla for 3 minutes or until light and fluffy. Gradually add icing sugar, beating until incorporated. Refrigerate for 1 hour. With a spoon or palette knife, spread frosting over tops of cooled cakes, then decorate as desired with assorted sweets. Un-iced cakes can be made a day ahead and stored in an airtight container.


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