Preheat oven to 180 degrees Celsius and line cupcake tins.

Sift dry ingredients together and set aside

Cream margarine and sugar until light and fluffy. Add in eggs one at a time whisking after each egg. Next add essence and whisk in.

Add flour and milk alternating starting and ending with flour.

Fill cupcake liners 3/4 full and bake for 25 minuets or until a wooden skewer comes out clean.

Decorate as desired or eat as is.