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Makes 24
Ingredients
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
Method
1. Preheat oven to 180°C. Line 24 1/3 cup (80ml) muffin pans with patty cases.
2. 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.
3. 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.
4. 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.
5. Divide frosting into small bowls and colour. Use a small palette knife or round-bladed knife to spread the icing.
Notes
Decorating tips:
Colour: Add colouring gradually until you've reached the desired shade. Paste colouring offers a greater variety of shades and a more intense hue than liquids. Butter that is very yellow will affect the colour; unsalted butter gives a paler base after beating.
Frosting: Ready-made fondant icing can be coloured by kneading in drops of liquid or paste colouring. Roll flat on a surface sprinkled with pure icing sugar and use a biscuit cutter to cut out circles. Secure with a dollop of jam.
Source
Notebook: - April 2008, Page 19
Recipe by Sarah Hobbs
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