Queen Cakes
A simple but decadent tea-time treat
Servings: 12
Ingredients
- 125 gram butter
- 3/4 cup castor sugar
- 1 tsp vanilla essence
- 3 large eggs
- 1&1/2 cup cake wheat flour
- 1&1/2 tsp baking powder
- 1/3 cup warm milk
Instructions
- Preheat oven to 180 degrees Celsius
- Line a muffin pan with cupcake liners and set aside
- Using an electric mixer beat the butter and sugar for about 4 minutes until light and fluffy.
- Mix in the vanilla essence. Add one egg at a time and beat until combined
- Sift in the flour and baking powder. Use a spatula and fold in the dry ingredients just until combined, mix in the milk
- Half fill each cupcake liner. Use a wet spoon to smooth the tops a little. Add some sprinkles on top and bake for 20 minutes or until golden brown and a toothpick inserted comes out clean
- Cool on a cool rack and store in an airtight container up to 3 days
Notes
- These cakes are meant to have a dry/dense texture. If you prefer softer you can increase the amount of milk. You will then have a dropping consistency of batter
- I prefer castor sugar as it dissolves better but granulated sugar works fine too