Flower fairy cakes

Name: Flower fairy cakes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Cuisine: English
Ingredients: 110 g Caster Sugar; 110 g Margarine, Soft; 2 medium, raw Egg, whole, raw beaten; 110 g White Self Raising Flour; 1 pinch Salt; 1 teaspoon(s), level Vanilla Extract; 1 g Egg white, raw (to decorate + 12 tiny flowers); 25 g Caster Sugar to decorate; 25 g Icing Sugar to decorate

Points® value

Total Time

1 hr

Prep

15 min

Cook

45 min

Serves

Difficulty

Easy

These little buns are so pretty decorated with fresh flowers.

Ingredients

Caster Sugar

110 g

Margarine, Soft

110 g

Egg, whole, raw

2 medium, raw, beaten

White Self Raising Flour

110 g

Salt

1 pinch

Vanilla Extract

1 teaspoon(s), level

Egg white, raw

1 g, (to decorate + 12 tiny flowers)

Caster Sugar

25 g, to decorate

Icing Sugar

25 g, to decorate

Instructions

Preheat the oven to Gas Mark 5/190°C/375°F. Line a 12-hole patty tin with paper bun cases.
Put the sugar, margarine, eggs, flour, salt and vanilla into a large mixing bowl. Beat vigorously with a wooden spoon for 1 minute. Spoon into the bun cases.
Bake for 18 - 20 minutes until risen and firm. Remove from the tin and cool completely.
To make the crystallised flowers, paint the flower petals with lightly beaten egg white and dip into caster sugar. Leave to dry.
Mix the icing sugar with a little water to make a smooth glacé icing and spread on to the buns. Decorate with the flowers, but do not eat them. Optoional: Add 1-2 drops of food colouring to the icing.

Flower fairy cakes

Ingredients

Instructions

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