130gm soft butter cut into pieces
100gm full cream milk
1 tsp natural vanilla extract (we have made our own)
120g of dextrose
180gm of self-raising flower
1 tsp baking powder.
1 Preheat oven to 180 degrees. Grease cupcake trays and set aside
2 Make sure butter is soft and add to bowl
3 Add eggs, full cream milk, vanilla extract, dextrose, self-raisin flower and baking powder and mix until mixture is
combined and smooth.
4 Pour mixture into cupcake tray. Bake for 25 min or until a skewer when inserted, will come out clean.
5 Allow to cool before transferring to wire rack.
- 250g cream cheese, softened
- 180g butter, softened
- 100g dextrose (Add more depending on sweetness you like)
- 100g sour cream (Add more if you have made it too sweet)
- 1tsp vanilla extract
Whip all icing ingredients together