Easter chicks
PREP AND COOK TIME / HOUR 10 MINUTES (+ COOLING)
MAKES 12
1 Preheat oven to 180°C/160°C fan. Line a 12-hole (1/3 cup/80ml) muffin pan with paper cases.
2 Using an electric mixer, beat butter, sugar, sifted flour, milk and eggs on low speed in a small bowl until combined. Scrape side of bowl with a spatula, then increase speed to medium and beat for 1-2 minutes or until mixture is pale and smooth. Spoon mixture into prepared cases. Bake for 20 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
3 To make buttercream, beat butter and vanilla in a medium bowl with electric mixer until as white as possible. Gradually add sifted icing sugar and milk, then continue beating until well combined.
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