80mlplain flavoured oilsuch as rapeseed or sunflower oil
1tspvanilla extract
Instructions
Pre heat the oven to 200°C (180°C fan).
Put 12 cake cases into a 12 hole muffin tin.
Stir the vinegar into the milk and leave to stand while you prepare the rest of the ingredients (about five minutes).
Seive the flour, salt and baking powder into a large mixing bowl.
Add the sugar and stir to mix.
Add the oil and vanilla extract to the milk.
Slowly pour the milk into the dry ingedients and stir to mix thorougroly.
The mixture is quite wet, so it is easiest if you now transfer it to a jug to make it easy to pour into the cake cases.
Pour the mixture into the cake cases evenly, and not quite full to the top.
Bake in the centre of the oven for 20 - 25 mins or until golden brown on top. They should spring back to the touch, and a skewer inserted into the middle should come out clean.
Leave to coll on a wire cooling rack. Then store in an air tight container for 3-4 days.
If you like, you can ice them with our buttercream icing and decorate.