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Yields12 Servings

Vanilla Cupcakes

 250 g castor sugar
 1 ½ cups self raising flour
 ½ tsp Bake Aid OR 1 tsp DigestEasy OR ¼ tsp Relief
 250 g butter
 2 eggs
 ½ cup milk
 1 tsp vanilla
Butter Icing Ingredients
 250 g butter, cubed, at room temperature
 3 cups pure icing sugar, sifted
 ¼ cup milk (pre-treated with Biohawk product of choice)

Cream butter and sugar.


Add eggs one at a time and beat well.


Sift the flour into a separate bowl.


Stir Biohawk product of choice into the milk.


Mix in ½ of the flour. Add the milk and mix. Add remaining flour and more milk if necessary.


Place spoonfuls into patty papers and bake in a preheated oven at 200˚C for 10 minutes or until cooked.


Cool on rack and ice if desired.

Note: If you want to make chocolate patty cakes replace ¼ cup of the flour with ¼ cup cocoa.

Butter Icing Method

Place the butter in a large mixing bowl. Use an electric beater to beat until very light and fluffy (approx. 2 Minutes). Gradually add the icing sugar and beat until the mixture is very pale and fluffy. Gradually add the milk and beat until smooth and well combined.

Nutrition Facts

Servings 0