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8oz softened butter
8oz Caster Sugar
1tsp vanilla essence
4 large free range eggs
8oz self-raising flour
4tbsp milk

Butter icing
6 oz unsalted butter
12oz icing sugar
1tsp vanilla essence

Whisk everything up in a bowl until light and fluffy, and then spoon the mixture into delightfully coloured cupcake cases
Bake in a pre-heated oven, gas mark 4, between 15-20 min
(Make sure cakes are firm to touch)

Once cooled, cream the butter icing by whisking the butter, vanilla and icing sugar together. Then using a piping bag, whirl the icing onto the cakes, sprinkle with ‘hundreds and thousands’ and enjoy with a nice cup of tea on a lazy afternoon

For more delightful recipes, fly along to #Amazon and treat yourself to the paperback or Kindle version of Sweet Jasmine Cakes and Magic!

Catherine xxx


Picture courtesy of Michelle Becker