Vanilla Butterfly Cakes

Ingredients:

115g unsalted butter 

120g caster sugar

2 eggs already beaten

120g self-raising flour

half tsp baking powder

1 tsp vanilla extract (essence)

icing:

75g butter

175g icing sugar

few drops vanilla extract

Method:

1. Preheat the oven to 180. Line a 12 hole muffin tin with cupcake cases.

2. Put the butter and the sugar in a large bowl and beat with a wooden spoon until light and fluffy.

3. Add the eggs gradually, beating well after each batch. Sift the flour and baking powder and gently fold into the mixture.

 Stir in the vanilla extract. Spoon the mixture into the paper cases equally.

4. Bake in the oven for 12-15 mins until springy to touch. Transfer onto a wire rack and leave to cool.

5. when completly cool make the icing. beat the bitter in a bowl until soft. Stir in the icing sugar and vanilla extract.

6. Cut of the tops of the cakes and spoon a blob onto the cake in the middle. Then cut the top into 4 peices and stick 2 in each side.

optional; sift some icing sugar over the top of the cakes for a bit of deceration.

Great for tea partys or just for snacks.

I, ella recomend this for anyone and anything.