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1. 

   First of all cream the butter, castor sugar and vanilla essence together until light and fluffy.

2. 

   Then stir in the eggs one at a time. It might curdle a bit but don't worry! It's all good.




3. 

   Add the SR flour and milk in two lots and stir until the mixture is smooth and yummy :D

4. 

   Then using two teaspoons, fill the itty bitty cupcake papers almost full of mixture. I don't have a tin that fits the tiny papers so I just put them on a cookie tray and used a double layer of patty pan so they didn't fall apart as much.




5. 

   Bake in a 180 degree (celius) oven for roughly 10 minutes (or less) until they are golden brown on top and a skewer comes out clean. This recipe works really well for normal sized cakes too just cook them for about 20-25 minutes. I make them ALL the time and all my friends love them.

6. 

   To make the butter cream frosting cream the butter until light and fluffy. Add milk, vanilla and icing sugar and mix together. Colour how you wish. Mine looks shitty and grey cause my brother did it :\ in attempt to make it purple.

7. 

   Then I took a piping tip that we inherited from our dead next door neighbour and a snap lock sandwich bag and stuck the tip in side the bag and cut a hole so it'd fit through and then I scooped in the icing and piped :D! woo!

8. 

   

   Eat them of course but dont forget to clean up the dishes before your Mum gets home (like I should be right now)

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