- STEP 1
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases
- STEP 2
Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix in along with the vanilla extract.
- STEP 3
Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are 1/4 full.
- STEP 4
Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- STEP 5
For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- STEP 6
Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- STEP 7
Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!