1/2 cup butter, softened
3/4 cup sugar
1 cup flour
1 tsp baking powder
pinch of salt
1/3 cup milk
1 tsp vanilla
Preheat your oven to 350 degrees Fahrenheit. Grease a standard muffin tin.
Using a hand or stand mixer, combine the butter and sugar. Beat on high for a couple of minutes until pale and fluffy. Add the eggs one at a time, mixing well in between each addition. Add the vanilla and mix. In a separate bowl, combine the flour, baking powder and salt and whisk to eliminate any lumps. Add the flour and milk in alternating additions. Scrape the sides of the bowl and mix one last time.
Bake for approximately 20-25 minutes or until lightly browned on the top and when pressed lightly the cake springs back.
To decorate, top with freshly whipped cream and sugared flowers
1 dozen flowers
1 egg white
Snip the flowers off leaving a bit of stem.