Cooking Instructions
- 1
Sift flour into a large bowl
- 2
cream butter and sugar in a separate bowl-mixing bowl and beat till light and fluffy
- 3
add a little egg at a time, one tablespoon per time and beat well after each addition
- 4
fold in floor with a metal spoon
- 5
add in vanilla essence and milk and stir till the mixture forms a soft, dropping consistency
- 6
Scoop into cake cases or baking tin
- 7
bake in a preheated oven at 180°c on the middle sheft-15 to 20 minutes for small cupcakes,40 minutes for large cakes
- 8
place cupcakes on a cooling rack to cool after baking
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