Ingredients - (makes 21 bun sized cakes)
200g butter, softened
200g self raising flour
2 tsps vanilla essence
For icing -
250g icing sugar
1 1/2 tsps vanilla essence
Hundreds and Thousands
Preheat the oven to 180c. Line the muffin or bun tins with cases.
Put the softened butter in a mixer and whisk until soft and fluffy.
Sift the flour into the bowl, add the sugar, eggs and vanilla and whisk again until the mixture is soft and creamy.
Spoon the mixture into the paper cases so that they are half full.
Bake in the oven for 15 to 20 minutes. The cakes should be golden brown, risen and just firm to the touch.
Transfer to a cooling tray and cool until they are cool enough to decorate.
To make the icing - Mix the butter and icing sugar on a low speed until it resembles breadcrumbs.
Add the milk and vanilla essence and whisk well until light and fluffy and soft to spread. Add a little boiling water if the icing is not soft enough.
Spread the icing over the cakes and sprinkle each with Hundred and Thousands.