Skill level:
Level 2
Preparation time:
30 minutes
Makes:
Mini cakes
Video:
No
What you need
Ingredients
- 125g softened butter
- 125g caster sugar
- 2 eggs, lightly beaten
- 5ml spoon vanilla extract
- 125g self-raising flour
- 2x 15ml spoon milk
- For the icing:
- 100g icing sugar
- 10ml freshly squeezed lemon or orange juice
- 12 glacé cherries
Equipment
- mixing bowl
- sieve
- wooden spoon or whisk
- 2 12-hole tartlet tins (for mini cakes)
- 12-hole bun tin (for larger cakes)
- paper cases
- measuring spoons
- oven gloves
- cooling rack
- chopping knife
- chopping board
What you do
- Preheat the oven to 190°C/gas mark 5.
- Place the paper cases in the holes in the baking tin/s.
- In a mixing bowl, beat the butter and sugar until pale and fluffy.
- Add the beaten egg, a little at a time, whisking to incorporate.
Then beat in the vanilla extract.
- Sift in half of the flour and fold into the mixture. Add the milk
and sift in the rest of the flour and fold until well combined.
- Using a spoon, divide the mixture into the paper cases in the tin/s
- Bake the cakes for 12 minutes or until risen and golden on top.
Allow the cakes to cool for 10 minutes in the tin/s before removing to
cool on the cooling rack.
- To decorate the cakes, mix the juice into the icing sugar and stir
until well blended. When the cakes are cool, drizzle the icing mixture
over the top of the cakes. Cut the cherries in half, and place half a
cherry on top of each cake, cut side down, while the icing is still
soft.
Something else to try
Instead of the icing and cherry topping, make a chocolate glaze using 150g of
dark chocolate and 150ml of double cream. Break the chocolate into pieces and
put into a bowl with the cream. Put the bowl over a pan of simmering water so
that the chocolate and cream heat up gently. Keep stirring until the mixture has
melted and mixed well. Let it cool slightly then pour it over the top of the
cakes. The chocolate glaze will harden when it cools.
