Preheat the oven to 190 degrees (375 degrees F). Put 12 cupcake patty pans (liners) in muffin tin.
Place soft unsalted butter and castor sugar in a large bowl and cream together with a wooden spoon or electric mixer until pale and fluffy.
Gradually adds eggs , beating well after each addition. Fold in flour lightly and evenly with a metal spoon. Stir in vanilla.
Divide the mixture between the patty pans and bake for 10 minutes until they bounce back when touched. Cool on a wire rack until cold and ice them if you desire.
Milk can be added if the mixture becomes to thick.
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|Serving Size: 1 Serving (21g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 2 (22%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.8mg||0 %|
|Sodium 21.5mg||1 %|
|Potassium 31.3mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1g|
|Protein 0.7g||1 %|
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Calories per serving: 9
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