Name: Easter cake with sugar icing
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Eggs, Easter
Ingredients: 125g butter; 125g golden caster sugar; 2 eggs; 125g self-raising flour; 2 tablespoons of milk; 1 tablespoon of vanilla extract; Sugar icing: for 6 cakes; 200g icing sugar; 2 teaspoons water; Yellow food colouring; Sugar flowers to decorate

Posted on

30 March 2014

by

Liz Robb

Ingredients

125g butter

125g golden caster sugar

2 eggs

125g self-raising flour

2 tablespoons of milk

1 tablespoon of vanilla extract

<strong>Sugar icing: for 6 cakes</strong>

200g icing sugar

2 teaspoons water

Yellow food colouring

Sugar flowers to decorate

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.