- 100 g self-raising flour
- 100 g caster sugar
- 100 g butter
- 2 medium eggs – beaten
- 400 g Renshaw Vanilla Frosting
- 130 g Renshaw Multi-Coloured Sprinkles
Preheat the oven to 180°C/350°F/gas mark 4.
Line a cup cake tray with 12 paper cases.
Sieve the self-raising flour into a mixing bowl, add the caster sugar and butter, then slowly mix in the beaten eggs.
Whisk the mixture for approximately two minutes until smooth and creamy.
Spoon the mixture into the cupcake cases until they are half full.
Bake for 10 to 15 minutes and remove when light, fluffy and golden brown.
Leave to cool on a wire rack.