3 extra large eggs
¾ cup (180 ml) oil
1 cup (250 ml) milk
1 x 600g Ina Paarman's Vanilla Cake Mix
24 x small paper cups
butter icing (see recipe below)
Preheat oven to 190°C. Prepare the mixture as per instructions on the box. Line 2 muffin pans with paper cups. Divide the mixture between the paper cups. Bake for 15-20 minutes. Leave to cool.
BASIC BUTTER ICING
½ cup (125 g) butter, softened but not oily
2 cups (200 g) sifted icing sugar
2 T (30 ml) milk, fresh lemon or orange juice
Beat the butter until it is pale, then gradually beat in the sifted icing sugar until the mixture becomes fluffy. Add the milk or juice and beat it in. Spread on top of the cup cakes.
VARIATIONS:
ROSEWATER OR STRAWBERRY ICING
Add ½-1 t (2.5 ml-5 ml)rosewater or strawberry flavour and a drop of red colouring. Mix with milk.
ORANGE ICING
Mix the icing with 2 T (30 ml)of orange juice and add the grated rind of one orange.
CHOCOLATE ICING
Add 2 T (30 ml)of sifted cocoa powder to the icing sugar and mix with 3 T (45 ml) black coffee or milk.
