3/4 cup caster sugar
1 teaspoon vanilla extract
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1/2 cup milk
Cream the butter and sugar until light and fluffy. Add sugar gradually and beat in eggs one at a time and gradually add milk. Combine flour and baking powder and gently fold through.
Grease a cake tin or muffin tray and fill with batter. Place in a pre-heated oven (180 degrees) for 45 - 50mins, times will vary depending on the size of your cake tin/ muffin tray. Allow to cool before turning out onto a cooling rack.
Butter Cream Icing
250g butter (let it soften on the bench for half and hour)
2 1/2 cups of icing sugar
1 tablespoon milk
1 teaspoon of vanilla extract
Use a hand mixer to cream the butter, gradually adding quantities of icing sugar. Once all the sugar is combined add milk and vanilla.
Once cake is cool, use a knife or spatula to spread butter cream icing over cake.
*Stir in food colourings as desired