Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Butterfly Vanilla Cakes

Cooking time: 
15-30 minutes
Preparation time: 
10-15 minutes
  • 150g Caster sugar
  • 150g Self  raising  flour
  • 150g Stork tub (room temperature)
  • 3  Medium  eggs
  • 1 tsp Nielsen-Massey Vanilla Extract – for cake  mix
  • 200g Icing  Sugar
  • Water

2 cup cake tins – 24 holes
Cup cake cases

  • Place the cake cases into the tray        
  • Cream the Stork and sugar together in a  bowl  until the mixture turns white and fluffy      
  • Slowly add your beaten eggs  and Nielsen-Massey Vanilla  Extract while whisking continuously     
  • Sift the flour into the mix  and then carefully  fold in until it is all combined     
  • Spoon mixture into cases and bake at 180c for 20-25 minutes until spongy to the touch and golden brown. Leave to cool.  
  • Mix the icing sugar with  water (how much   depends on how thick you like your icing but only add a little at a time)      
  • Spoon onto the top of each  cup cake and enjoy