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Preheat your oven to 180°C (350°F). Grease a mini cake pan or line muffin tins with paper liners.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition.
Stir in the vanilla essence and milk until combined.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing.
Spoon the batter into the prepared mini cake molds, filling each about two-thirds full.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and allow cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serving and storage tips:
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