- 2 cups self-raising flour
- 3/4 cup caster sugar
- 3/4 cup milk
- 125g butter, melted & cooled
- 2 eggs
- 1 tsp Queen Natural Vanilla Extract
Sift flour and sugar into a large bowl. In a small bowl (or large jug), beat eggs with a fork. Add milk, vanilla and cooled butter, stir to combine.
Add egg & milk mixture to the sifted flour and stir with a metal spoon.
Spoon into muffin sized paper cases (or a greased muffin pan) and bake at 200 for 12-15 minutes.
In a medium bowl, mix icing sugar, food colour and milk until smooth. Spread on cooled cupcakes and top with sprinkles.