110g (4 oz) butter or margarine, at room temperature
110g (4 oz) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 to 2 tablespoons milk
110g (4 oz) self-raising flour
Method Prep:20min › Cook:12min › Ready in:32min
Preheat the oven to 180 C / Gas 4. Line a 12 hole fairy cake tin with paper cases.
In a mixing bowl beat the butter and sugar together until light and fluffy. Beat in the eggs, a little at a time until pale and creamy, and stir in the vanilla extract and milk. Fold in the flour using a large metal spoon. Divide the cake mixture equally between the prepared paper cases, filling only to 3/4 full to ensure a good rise.
Bake in the preheated oven for 12 to 15 minutes, or until risen and golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely before decorating as desired.