Ingredients
- 200 g butter (room temperature)
- 200 g caster sugar
- 200 g self raising flour
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 140C fan.
- Beat your butter and sugar together until it's light and pale in colour.
- Add your flour, eggs and vanilla and mix until just incorporated. I don't sift my flour. If there is too much air they can shrink away from the cases as they cool.
- Scrape your bowl and ensure there aren't any unmixed ingredients. Give it one last mix for a short time.
- Use an ice cream scoop to fill each cavity. I use one heaped scoop per case.
- Bake in your preheated oven for 20-25 minutes. Mine took 23 minutes. Test if your cakes are cooked by pressing the tops lightly. If the cakes spring back they are ready to come out of the oven.
- Leave to cool in the tin for 5 minutes.
Blog: Sweetie Darling Cakes
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