Easter fairy cakes

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 11
Servings 12
Time

Ingredients

  • 150
    g
    unsalted butter
  • 180
    ml
    castor sugar
  • 2
    eggs
  • 5
    ml
    vanilla essence
  • 15
    ml
    lemon juice
  • 500
    ml
    self-raising flour
  • 125
    ml
    milk
  • GLACÉ ICING
  • 125
    ml
    icing sugar
  • 60
    ml
    water
  • different food colourings
 

Method

 
Preheat oven to 160 °C.
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.
 

Read more on: bake  |  dairy
 

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