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Author Yvonne Earnshaw

Origin United States

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INGREDIENTS

  • 180g margarine softened
  • 1 cup castor sugar
  • 2 large eggs
  • 1 3/4 cups self-raising flour
  • 1/4 cup custard powder
  • 1 cup milk - warm to room temperature (can use microwave oven)
  • 125g margarine
  • 2 cups icing sugar mixture
  • 1 teaspoon vanilla essence
  • 1 teaspoon milk

METHOD

Have all ingredients at room temperature. Cream margarine and sugar until light and fluffy. Slowly add dry ingredients and milk, beat until smooth (1 to 2 minutes).
Place spoonfuls of mixture into lined muffin tins.

Bake in a preheated oven at 190 C for approximately 20 minutes. Remove from tins and cool on wire rack.

Butter Cream Icing
Cream margarine until smooth. Add icing sugar mixture and milk. When mixture is combined beat on high for 4 minutes.

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