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10 minutes
25 minutes
35 minutes
- Preheat your oven to 180°C (350°F) and line a 1/3-cup (80ml) muffin pan with 12 paper cases.
- Combine butter, sugar, vanilla, eggs, flour, and milk in a bowl. Use electric beaters to mix until smooth. Spoon the batter into cases and bake for 20-25 minutes until golden. Insert a skewer into the center to check for doneness. Let cool before serving.
- Trim the tops of the cupcakes to make them even. Then, arrange them on a platter, top each cupcake with a scoop of ice cream, and enjoy with pistachios, raspberries, and berry sauce.
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