1. Pre-heat oven to 190'C. 2. Cream butter and sugar. 3. Beat eggs. Add eggs in small amounts with SRF. 4. Fold in any left over flour. 5. Add vanilla essence. 6. Mixture should easily drop off a metal spoon. If mixture is stiff add a little milk. 7. Bake in greased and cupcake lined tin for 15 minutes.
