Directions
Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

1. Preheat the oven to 180 degrees C. Line 2 12 hole muffin trays with paper muffin cases.
2. Weigh the whole eggs including shell and make a note of their weight.
3. Weigh out the same amount of butter as egg weight and place in a large mixing bowl. Using an electric mixer or a wooden spoon to beat the butter until it is fluffy; about 5 minutes.
4. Weigh out the exact same amount of caster sugar as the weight of the eggs. Add the caster sugar in batches to the butter; mixing it well each time.
5. Continue to beat for a few minutes or until the mixture is light and airy.
6. Add one egg and beat well to blend it in. Repeat with each egg. Stir in the vanilla if using.
7. Weigh out the exact same amount of self raising flour as the eggs (or replace 30g of it with cocoa powder if you are making a chocolate version). Add pinch of salt.
8. Add a third of the flour at a time (and cocoa powder, if using) and fold in gently with a spatula. The mixture should be light and drop off the spatula easily. If it's too stiff you can add 1 or 2 tablespoons of milk.
9. Spoon the mixture into the muffin cases about half way full.
10. Bake for 10-15 minutes, depending on their size. You can test them by placing a skewer or knife into the centre; if it comes out clean they are ready.
11. Remove tray onto a wire rack and leave to cool while you make the icing.
12. Icing: put the chocolate and butter in a bowl and place on top of a saucepan of very hot water. Stir until it has completely melted. Use to ice the cakes. Decorate with hundreds and thousands or coloured sprinkles.