The thing I love most about this recipe is that everything goes in the bowl together and gets mixed together.
1 1/2cups self-raising flour
2/3 cup caster sugar
125g butter, softened (I cut butter into 2cm cubes with a knife and zap in microwave for about 20-30secs)
1/4 cup milk
1 teaspoon vanilla essence
Line a 12 hole muffin tin with patty papers.
Sift dry ingredients into bowl of electric mixer, add butter, eggs, milk and essence. Beat on medium speed for about 3 minutes or until mixture is smooth and slightly lighter in colour.
Drop about 2 tablespoons of mixture into prepared cases (obviously you want to make sure you distribute the mixture evenly amongst the 12 cases so just keep an eye on things also remember to only fill cases 1/2 to 2/3 full or they will overflow during baking.
Bake in moderate oven about 20 mins or until lightly browned.
Cool in pans.
Ice with your choice of Vienna cream or cut little lids off and fill with whipped cream and Jam placing little lid back on top of filling.