1.
Preheat oven to 180°C (160°C fan-forced). Line twelve 3/4 cup (185ml) texas muffin pans with paper cases.
2.
Use an electric mixer to beat the butter, essence and sugar in large bowl until pale and creamy. Add the eggs, one at a time, beating well between each addition until just combined. Stir in combined flours, milk and sultanas in two batches until combined.
3.
Spoon mixture evenly among the paper cases. Bake in preheated oven for 25 to 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Transfer to a wire rack to cool completely.
4.
To make the icing, sift icing sugar into medium bowl. Stir in enough milk to make a smooth icing. Drizzle icing over each cake and sprinkle with Christmas sprinkles.
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