recipe added Jan 8, 2011 5:55:12 PM byMarieAlice
These little cakes are so quick and easy to do. You just measure everything into one bowl for the cakes and then beat. You can have them into the oven in no time at all. Moist and delicious and crowned with a lovely butter cream icing these always please. What could be better than your very own little cake? Don't be tempted to use anything other than the soft margarine for the actual cakes. I have tried to use butter and they just do not work out the same. Read More...
Source The English Kitchen
For the Buttercream Icing
|12 ounces||icing sugar||sifted|
|Candies and sprinkles||to decorate (optional)|
|1 tsp||Vanilla Extract|
|4 ounces||self raising flour|
|1 tsp||baking powder|
|4 ounces||caster sugar||(white sugar)|
|4 ounces||soft margarine|
1. Pre-heat the oven to 200*C/400*F. Line a 12 cup deep muffin tin with paper cupcake cases and set aside.
2. Measure all the cake ingredients into a bowl and then heat well for 2 to 3 minutes, until well blended and smooth. Spoon the batter into the cupcake cases, filling them about half full.
3. Bake them in the pre-heated oven for 15 to 20 minutes until well risen and golden brown. Remove them from the oven and lift them out of the muffin tin to a wire rack to cool completely.
4. For the icing beat the butter and icing sugar together until well blended and smooth. Spread over the top of the cooled cakes and decorate with sprinkles or candies as desired.