Lemon Top Fairy Cakes
- 4 ounces unsalted butter, soft
- 2 eggs
- 4 ounces self raising flour, sifted
- 4 ounces caster sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional extras
- chocolate chips (optional)
- Icing
- 9 ounces icing sugar
- 3 tablespoons water
- 2 tablespoons lemon juice
- 1 drop yellow food coloring
- Preheat the oven to 195u0b0C.
- Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
- For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.
unsalted butter, eggs, flour, caster sugar, milk, vanilla extract, extras, chocolate chips, icing, icing sugar, water, lemon juice, coloring
Taken from www.food.com/recipe/lemon-top-fairy-cakes-323844 (may not work)