Little cakes for hungry stomachs!

Yum yum yum . I made these lovely cup cakes today-another budget snack! There are not anywhere the standard that Jaimie makes at Remarkable Markets but it's worth a try!!
I used soy milk instead of milk and super cheap ingredients which makes these even sweeter. I know soy isn't cheap but it's an incentive of the other ingredients. The soy adds extra spongy texture and eats like a ricotta cake.

125g butter
1 teaspoon vanilla essence
1/2 cup caster sugar
2 eggs
1 cup plain flour
2 teaspoons baking powder
1/4 cup soy milk

Cream butter, sugar and vanilla essence.
Add eggs one at a time beating well. Sift flour, baking powder together and fold into creamed mixture.
Use a small cup cake pan or whichever you prefer. Make sure you grease them well.
Use cup cake cases if you don't have a mini muffin pan if you like! You can get them at the supermarket or at Spotlight and are not expensive.Spoon mixture into individual cases.
Bake 190 degrees for 15 minutes or until cakes spring back.Transfer to wire rack.
When cold decorate as you wish. I used cream cheese icing and a trivial widget of lemon.