Ask an adult to preheat the oven to 180˚C.
Place patty pans into the each hole of a cupcake tray.
Ask an adult to help you use an electric beater to mix the butter and sugar in a bowl until pale and fluffy.
Sift the flour, baking powder and salt into the bowl.
Beat the eggs and vanilla and add to the bowl. Beat until just combined.
Spoon the mixture into the prepared patty pans.
Bake for 18 to 20 minutes until risen, golden and firm to the touch.
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
110 g Lion Plain Flour
110 g butter, softened
110 g caster sugar
2 tsp baking powder
1/4 tsp salt
2 medium eggs
1 tsp vanilla extract