125g butter (or use lite olive spread)
125g castor sugar
2 large eggs
125g self-raising flour
1/2 teaspoon vanilla extract
2-3 tablespoons milk
Step 1 Preheat the oven to 200°C.
Step 2 Put all the ingredients except the milk into a food processor and blitz till smooth. Pulse while adding the milk slowly to make a soft, dropping consistency. (If you don’t have a processor, soften the butter then cream the butter and sugar, add the dry ingredients and then the milk and mix well.)
Step 3 Divide the mixture between 12 paper cases in a muffin tray. Bake for 15-20 minutes or until the cakes are golden on top.
Step 4 Cool on a wire rack and when completely cold, ice however takes your or the kids’ fancy.