120g butter, softened (the softened butter should be easy to cut through)
150g (2/3 cup) caster sugar
1 teaspoon (5ml) vanilla extract
2 large eggs (we use eggs with a minimum weight of 59g)
188g (1 1/4 cups) self-raising flour
125ml (1/2 cup) milk
Line twelve 1/3-cup capacity muffin pan holes with cases that are about 3cm high and measure about 5cm across the base and 8cm across the top. We use paper-lined foil cases.
Using an electric mixer or electric hand-held beaters, beat the butter, sugar and vanilla together in a large bowl, starting on low speed and increasing to high once the sugar is incorporated. Beat until the mixture is pale and creamy, stopping the machine once or twice during beating to scrape down the side and base of the bowl with a spatula.
Divide the mixture evenly among the cases (about 1/4 cup batter per case).