Ingredients:
120g (about 4.2 oz) butter
130g (about 4.6 oz) sugar
3 large eggs
1 tsp vanilla extract (I used a few drops of vanilla essence)
200g (about 1.6 cups) all-purpose flour
1.5 tsp baking powder (I used 1 tsp)
1/4 tsp salt
60ml (about 1/4 cup) milk
Start by beating the room temperature butter until creamy, then gradually add the sugar and continue beating at high speed until the mixture is light and fluffy.
Add the eggs one at a time, mixing for a few minutes after each addition.
Stir in the vanilla essence.
In a separate bowl, combine the flour, baking powder, and salt.
On low speed, gradually add the flour mixture and milk in three parts, alternating between the two.
Mix well with a spatula.
Preheat the oven to 340-356°F (170-180°C).
Line a muffin tin with paper liners.
Evenly fill the prepared cups with the batter, filling them more than halfway, and bake for 17-20 minutes.
Check for doneness with a toothpick; it should come out clean without any batter sticking to it.