Ingredients
❤ 110g butter, softened
❤ 110g golden powdered sugar
❤ 2 eggs
❤ one tsp vanilla extract
❤ 110g premix
❤ 1-2 tbsp milk, and a bit further for the icing
For the icing
❤ 125g butter, softened
❤ 185g powdered sugar
Method
STEP 1
Heat the kitchen appliance to 180C/160C fan/gas four. Line twelve holes during a shallow quick bread tin with cake cases (not quick bread cases). Cream the butter and sugar along till the mixture is light-weight and downy. Beat the eggs and vanilla during a jug, then beat into the butter mixture a bit at a time
STEP 2
Fold the flour into the mixture together with a bit of milk – the mixture ought to fall simply off a spoon. Divide the mixture between the cases, filling every one no over full
STEP 3
Cook the cakes for 12-15 minutes – they ought to be firm to the bite and slightly golden brown. Cool within the tin for five minutes, then elevate them out gently and leave to cool down utterly
STEP 4
To make the icing, beat the butter till it's terribly soft. drill the powdered sugar a bit at a time, then drill a splash of the milk as you would like to provide you a soft icing which will be piped simply. Scrape the icing into an Associate in Nursing icing bag fitted with a star nozzle. Ice the cakes in swirls, beginning within the center and dealing outward.
