Yummylicious Experiments

• Preheat oven 190 degree celsius.
• Cream butter, sugar and vanilla essence till light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Sift flour, baking powder, salt.
• Fold flour into butter mixture, alternating with milk.
• Fill the cups half-full and bake for 20 min.

1. Preheat oven 190 degree celsius.
2. Cream butter, sugar and vanilla essence till light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Sift flour, baking powder, salt.
5. Fold flour into butter mixture, alternating with milk.
6. Fill the cups half-full and bake for 20 min.

Buttercream Icing (to be prepared the day before)
Ingredients
35g solid vegetable shortening
30g butter
150g icing sugar
1 tsp vanilla essence
2 - 3 tsp milk

Flavourings
Chocolate - Blend 1 tbsp cocoa powder with 1 tsp hot water
Coffee - Blend 2 tsp coffee powder with 1 tbsp hot water

1. Put shorteningg, icing sugar, vanilla essence and 1 tsp milk in a bowl.
2. Beat and add sufficient extra milk to give a light, smooth and fluffy consistency.
3. Keep bowl covered with a damp cloth until ready to use.
4. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.