buns in the oven

I am still here waiting. Baby's due date is only a few days away now. He still hasn't dropped very much, so I suspect I may still be around this time next week, too. But who knows? I have become a bit tentative about taking Audrey on big excursions far from the house by myself lest, you know, my waters break in the middle of a museum or something marvellously dignified like that. So we've been puttering about the house a fair bit. I discovered a new to me recipe for a humble cupcake base (from a little photocopied pamphlet given to me by my Nanna). I've been unable to sample it myself, but it looks so fluffy & light and I'm on good authority it tastes the same. I'll never use another cupcake recipe again. I had a birthday just before Christmas, so made these using my birthday/christmas/forever-and-ever-amen present of a long coveted stand mixer, so was able to beat the mixture within an inch of it's life - it seems to have worked! Also the fact that there's not much butter in there must help, too. Ok, enough crapping on from me - enjoy! 2 tablespoons butter 1.5 cups self raising flour 0.75 cups caster sugar 0.5 cups milk 2 eggs Cream butter and sugar, add eggs one at a time and beat well. Add sifted flour and milk alternatively. Beat into a nice fine batter consistency, adding a few drops of vanilla extract. Bake in cupcake cases 12-15 minutes in a moderate to hot oven (I think I baked them at around 175 deg. C) Ice or fill with whipped cream when cold.