|Self Raising Flour||175g||260g||350g|
Preheat the oven to 170˚C and line a muffin tray with medium sized paper cases. Put the flour and sugar into a large bowl then rub in the butter with your fingertips (kids love doing this bit) until it resembles fine breadcrumbs with no lumps. In a jug, whisk together the milk, eggs & vanilla extract. Pour this into the other ingredients and beat until the mixture is smooth.
Spoon the mixture into the paper cases until no more than 2 thirds full. Bake for about 20 minutes until golden brown on top or until a skewer comes out clean. Transfer onto a wire rack and leave to cool.
To decorate, sift your icing sugar into a bowl and mix in a tablespoon of cold water at a time until it is a nice thick drizzling consistency. Drizzle a good spoonful of icing over each cake. Decorate with sprinkles of your child's choice (oh go on grown-ups, you can have a go too!).