Easter cake with sugar icing

Preparation

• 1
  1. Preheat the oven to 180 degrees, 160 degrees fan oven.
• 2
  2. Soften the butter, place in a bowl with the sugar, and cream them well together.
• 3
  3. Crack the eggs into a small bowl and beat. Drop the beaten egg a little at a time into the sugar mixture and mix until it is all incorporated.
• 4
  4. Sift the flour in and stir gently until the mixture is nice and smooth.
• 5
  5. Drop the milk in gradually, mixing to blend it in, followed by the vanilla extract.
• 6
  6. Place 12 paper cases in a bun tin and spoon the mixture into the cases, dividing the mixture equally between them. Bake in the preheated oven for 15 - 20 minute until risen and cooked through. Allow to cool as you prepare the icing.
• 7
  <strong>Sugar icing:</strong>
• 8
  Sift the icing sugar into a bowl and drop in the water a little at a time, beating it together. Be careful not to let it get too runny. Add only a few drops of food colouring and stir it so that the icing is a pale lemon colour. Put some icing in the centre of each cake and spread out with a knife. Press a sugar butterfly into the middle of the icing and leave to harden.