Name: Easter fairy cakes
Yield: 12 servings
Cuisine: Bake
Ingredients: 150.00 g butter unsalted; 180.00 ml castor sugar; 2.00 eggs; 5.00 ml vanilla essence; 15.00 ml lemon juice; 500.00 ml flour self-raising; 125.00 ml milk; 125.00 ml icing sugar; 60.00 ml water; 0.00 Food colouring

Recipe Disclaimer

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Ingredients (10)

150.00 g	butter — unsalted
180.00 ml	castor sugar
2.00	eggs
5.00 ml	vanilla — essence
15.00 ml	lemon juice
500.00 ml	flour — self-raising
125.00 ml	milk

GLACÉ ICING

125.00 ml	icing sugar
60.00 ml	water
0.00	Food colouring

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Method:

Preheat oven to 160 &degC.
Line two 12-cup, deep patty tins with paper patty cases.
Using an electric beater, beat butter and sugar in a small mixing bowl until light and creamy.
Add the eggs gradually, beating thoroughly.
Add the essence, lemon juice and beat until combined. (You can also use a wooden spoon, but make sure you mix thoroughly.)
Transfer mixture to a large mixing bowl.
Using a spoon, fold in sifted flour alternately with milk.
Stir in until just combined and mixture is almost smooth.
Spoon level spoonfuls of mixture into prepared patty cases.
Bake for 10 to 15 minutes or until golden.
Leave in tins for five minutes before placing on a wire rack to cool.
TO MAKE GLACÉ ICING
Combine water and sifted icing sugar.
Beat together to make icing thick enough to coat the back of a spoon.
Add a drop of the food colouring of your choice, pour the mixture over cakes and top with a cluster of mini eggs.
Leave to set.