Easy Breezy Egg-less White Cup Cakes

Every-time I am off from work, everyone last a list of tasks for me. Hubby wants me to run some chores, my daughter wants me to plan a play-date with one of her friends and my son wants me to cook something special for him (Didn't I tell you - he is a big foodie ?), while I want to laze around all day. Usually my daughter wins and I end up doing something fun for her. This time my son put his foot down, he needed "White cup cakes"!  Usually we bake chocolate cup cakes, but some how he is bored of them and I had to make something "special" for him.

So I took the easy way out, took my usual chocolate cup cake recipe and skipped the chocolate and add a little bit extra milk and I was done. Also I used the self rising flour and so the cake fluffed up with barely any work on anyone's side! Isn't that a nice project to be done with a young one ? And you should have seen his smile when he saw the puffed up cup cakes in the oven - surely worth the effort (and more) !
Also we tried chocolate chip cookies with this self rising flour and it was a disaster! I guess the lesson is, stick to cakes and cup cakes while using self rising flour!

Ingredients
3 cups of Self rising flour
1/2 cup butter at room temperature
1 1/2 cups milk
 2 tea spoon of vanilla extract
pinch of salt
some chopped nuts or chocolate chip cookies to decorate (optional - my kids didn't allow me to add it)

How To
Pre-heat the oven to 350*F
Mix the dry ingredients (flour and salt) well.
In a bowl, mix the butter and sugar until the mixture changes color. Add the milk and flour alternately to the sugar-butter mixture. Beat well after each addition. Once everything is added, add the vanilla extract and mix well.
Pour into paper lined cup-cake tins and bake for 20-25 min until the tooth-pick inserted comes out clean.
Let it cool a little but, before you dig in!

Enjoy it warm off the oven! If you have any left over for the next day, warm it for 10 seconds in the microwave and Enjoy!