To make mini cupcakes, mix 3/4 stick of butter, 1/2 cup of sugar and one egg in a bowl. Add 1 cup of self-rising flour, 1/3 cup of milk and 1/2 teaspoon of vanilla. Line mini-muffin pans with mini cupcake liners, spoon the batter into the liners and bake.
Measure the self-rising flour and set it aside. Blend the milk and vanilla in a cup or small bowl. In a separate bowl, beat together the butter and sugar with an electric mixer or wooden spoon until the mixture turns creamy.
Add the egg to the butter and sugar and beat the mixture until it is blended. Then, add the milk and flour to the sugar, butter and egg mixture in small increments until all the ingredients are combined thoroughly. Alternatively, substitute vanilla for your flavoring of choice. For example, add 2 teaspoons of lemon juice and the zest of one lemon to make lemon-flavored mini cupcakes.
Fill each cupcake liner about two-thirds of the way full. This leaves room for the mini cupcakes to rise. Bake the mini cupcakes in an oven preheated to 350 degrees Fahrenheit for about 15 minutes or until done. Poke a toothpick or wooden skewer into the center of one or two mini cupcakes to test for doneness.