We made 24 minis and 26 bigs
- 200g butter, softened
- 1 3/4 cups (370g) caster sugar
- 2 tsp vanilla bean paste
- 4 eggs
- 2 3/4 cups (405g) self-raising flour
- 1 cup (250ml) milk
Butter frosting
- 200g butter, softened
- 6 cups (900g) icing sugar mixture
- 1/2 cup (125ml) milk
- Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
- Cream the butter, sugar and vanilla bean paste with an electric mixer. Add the eggs, one at a time, and beat until just combined. Add the flour and milk in alternate batches and stir with a wooden spoon until just combined.
- Spoon mixture evenly among the patty cases. Bake for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
- For the frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar while beating. Add the milk and beat until well combined.
- Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.
