Makes
24

Ingredients
200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup caster sugar
3 eggs
2 1/2 cups self-raising flour, sifted
1/2 cup milk
4 drops indigo food colouring

Method
Preheat oven to 180\xb0C/160\xb0C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Add drops of colouring. Repeat with remaining flour and milk until combined.
For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.

Serve with a cup of Twinings and enjoy.