Mini fairy cakes...
Ingredients
125g/4oz butter
125g/4oz caster sugar
2 medium Eggs
125g/4oz self raising flour
Method
1.Heat oven to 180c/350f/Gas 4
Put mini cup cake cases in a tin
Cream butter and sugar together until pale
4.Beat in the eggs one at a time
Sift the flour and fold in with a metal spoon
6.The mixture should be of a dropping consistency
Divide the mixture between the mini cake cases
Bake for approximate 8-12 minutes or until an inserted skewer comes out clean
Butter cream for the topping
150g icing sugar sifted
75g butter, softened
Cream the butter and sugar together until pale then pipe on to cooled cup cakes sprinkle with pretty toppings
Saturday afternoon baking with the kids fun and fast with great effect.
