You will need:
- 115g chilled, diced butter
- 115g caster sugar
- 2 medium eggs
- 115g self raising flour
- 1 tsp vanilla extract
Butter Icing
- 100g chilled, diced butter
- 200g sieved icing sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
Let's make it:
Step 1:
Preheat the oven to 180°C (160°C fan).
Step 2:
Place the chilled butter and caster sugar into a suitable mixing bowl.
Step 3:
Using the twin beaters, engage Heatsoft™ and begin gentle mixing on speed 1 to combine the ingredients. Increase the speed as softening takes place, creaming for 2-3 minutes.
Step 4:
Turn off Heatsoft™.
Step 5:
Add the eggs 1 at a time, whisking well between additions.
Step 6:
Using speed 1, gently mix in the flour and vanilla extract. Do not overmix.Half fill the paper cases.
Step 7:
Bake in the hot oven for approximately 18-20 minutes until risen and golden.Remove from the oven, place onto a wire rack and allow to cool.
Step 8:
Prepare the butter icing by placing the chilled butter into a suitable mixing bowl.
Step 9:
Using the twin beaters, engage Heatsoft™ and begin gentle mixing on speed 1 to soften the butter. Increase the speed as softening takes place. Turn off Heatsoft™.
Step 10:
Add the icing sugar, vanilla extract and milk, mixing slowly to combine.
Step 11:
Increase the speed and whip until fluffy.
Step 12:
Cut out a small circle from the top of each cake, cutting the circle in half.
Step 13:
Spoon or pipe a little butter icing onto the top of each cake.
Step 14:
Arrange the wings on top and dust with a little extra icing sugar if desired.