Iced Cup Cakes Recipe |
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You will need:- 3 oz. self raising flour 3 oz. castor sugar few drops vanilla essence 1 oz. butter 3 eggs For the icing:- 8 oz. icing sugar 2 tablespoons water pink, green and yellow food coloring For the decoration:- glace cherries angelica jellied lemon slices
Preparation Time:- 30 minutes
Cooking Time:- 10 minutes
Oven Setting:- 375°F; Gas Mark 5
Place 18 baking cases on a tray. Sieve the flour. Whisk the eggs and sugar together in a bowl over a basin of hot water, until the mixture leaves a trail from the whisk. Fold in the flour carefully with a metal spoon and add vanilla essence. Slightly melt the butter and fold in gently. Spoon mixture into the baking cases and bake in a moderately hot oven for 10 minutes. Cool.
For the icing sugar, sieve the sugar well and divide into three. Add a little water very gradually to each, and tint pink, green and yellow. The icing should be stiff enough to stay in the center of each cake.
Spoon on to the cakes (see Quick Tip below). Decorate the yellow iced cakes with a jellied lemon slice, the pink with a glace cherry and the green with a diamond of angelica.
Quick Tip
To coat centers evenly: make glace icing stiffer than for coating a whole cake. Drop a teaspoonful on to the center of each. Hold cake in one hand and swirl icing round with the underside of the bowl of a teaspoon clockwise, turning the cake in the opposite direction at the same time.
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