Quick & Easy


22 Item


Butter cream


1.Preheat oven to 180°C. Line two 12-hole muffin pans with 22 paper cases.
2.Place sifted flour, butter, extract, sugar, eggs and milk in medium bowl; beat on low speed with electric mixer until ingredients are just combined. Increase speed to medium; beat about 2 minutes or until mixture has changed to a paler colour.
3.Drop ¼ cup of mixture into each paper case. Bake cakes about 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire racks to cool.
4.Meanwhile, to make butter cream, beat butter in medium bowl with electric mixer until as white as possible. In two batches, beat in extract, then sifted icing sugar and milk.
5.Spread the top of each cupcake with butter cream. Decorate with the m&ms or smarties, as you like.

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