Lemon Teacakes

• 65g butter, softened
• 1/2 cup caster sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup self-raising flour, sifted

• 1/3 cup milk
• 4 1/2 tablespoons lemon butter

Topping

• 10g butter, melted
• 2 teaspoons caster sugar

1. Preheat oven to 180°C/160°C fan-forced oven. Line 10 holes of a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
2. Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding 2 tablespoons lemon butter. Spoon mixture into prepared cases. Top each with 1 teaspoon remaining lemon butter.
3. Bake for 15 to 20 minutes or until golden and firm to touch.
4. Brush hot cakes with butter. Sprinkle with caster sugar. Cool. Serve.