Ingredients

250g/9oz

unsalted butter, softened

250g/9oz

Fairtrade golden caster sugar

free range eggs

1tsp

Steenbergs Organic Fairtrade vanilla extract

185g/6.5oz

organic self-raising flour

60g/2oz

organic plain flour

185ml/6.5 fl oz

milk - I use full fat to get a full bodied and milky flavour and mouth feel

For topping:

250g/9ozwhite

chocolate, bashed into pieces

300ml/10.5 fl oz

soured cream or mascarpone

Rainbow Strands to decorate

A really easy and simple recipe to indulge yourself and have fun with the kids. Vanilla cup cakes are so easy to make.

Method

Preheat to oven to 180oC/350oF and oil lightly a dozen hole muffin tray.
Put the butter and caster sugar into a mixing bowl and beat until pale and creamy. Add the free range eggs, one a time and then add Steenbergs gorgeous organic Fairtrade vanilla extract and beat until well mixed together. Now sieve the flours together and add them to the mix to form a batter.
Scoop the muffin mix about two-thirds up a muffin case and place on baking tray and bake for 20 minutes. Enjoy the remaining mixture taste by sharing with the kids. Remove from the oven and leave to sit for 10 minutes, then tip the muffins onto a wire rack to cool.
For the icing, melt the white chocolate over simmering water. Leave to cool down and then gently beat in the sour cream or mascarpone until you have a thick creamy icing. Spread the mix over the cooled muffins and sprinkle with a topping or fruit.