What you’ll need:
200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
2 1/2 cups self-raising flour, sifted
1/2 cup milk
Preheat oven to 180°C/160°C fan-forced oven.
Line muffin or mini-muffin pans with paper cases.
Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy.
Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage).
Transfer mixture to a large bowl.
Stir in half the flour. Stir in half the milk.
Repeat with remaining flour and milk until combined.
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture.
Bake for 15 to 17 minutes.
Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
Let cool completely before decorating.