Thank you for registering your product with Russell Hobbs.
Enjoy your extended warranty. You will receive an email confirming your registration shortly, please retain this email as proof of your extended warranty. You can also now print or save your registration confirmation below.
In order to ensure our websites, mobile sites and mobile applications are easy to use and up-to-date, we use the web analytics service Google Analytics to understand how visitors use our sites. This allows us to see, for example, which content on our website is the most popular and also to ensure that our content is constantly updated and improved. The information that we collect is anonymous and used for statistical purposes only. These cookies are also used to create profiles or personalize content, e.g. advertisement based on your interests.
Preheat the oven to 180°C fan forced. Place cupcake papers into mini or regular muffin tins.
In a bowl, combine butter and half the sugar, beat with the electric hand mixer until mixture becomes creamy, add remainder of sugar and continue beating. Add eggs singularly, beating well after each addition.
Sift together flour and baking powder. Add to the creamed mixture with the milk and vanilla, stirring well until combined.
Spoon mixture into paper cups approx. ¾ full. Bake for 20-25 minutes or until the top springs back when lightly touched.
Allow to cool, then top with frosting and decorate with a variety of candied flowers, 100s and 1000s etc.
Completed steps (click to remove last step)
Subscribe to our newsletter and receive online exclusive offers