125g butter, softened (but not melted)
1 tsp vanilla essence
165g (3/4 cup) caster sugar
125ml (1/2 cup) milk
Preheat oven to moderate and line muffin tin with cases. Beat butter, vanilla and sugar in mixing bowl until light and fluffy. Beat in eggs, one at a time. Stir in flour and milk, in two batches. Divide mixture into cases (I got 16 cupcakes out of it, could do 12 and have them more muffin sized) Bake for 20-30 minutes, until skewer comes out clean. Cool for 5 minutes then transfer to wire rack.