Makes 12
Ingredients
120g caster sugar
120g margarine or softened butter
2 eggs
120g self raising flour
For butter icing
100g icing sugar
50g margarine or softened butter
For white icing
100g icing sugar
approx 1 tbsp water
Method
- Place paper cases in a bun tin and preheat the oven to 180°C.
- In a large bowl cream together the sugar and margarine/butter, until light and fluffy.
- Beat the eggs together in a small bowl using a fork and slowly add a little at a time to the batter. Mix well after each addition.
- Add the flour and fold in gently using a metal spoon.
- Spoon the mixture into the paper cases making sure you have the same amount in each one.
- Bake for approximately 15-20 minutes, until golden brown and springy to the touch.
- Allow to cool on a wire rack before adding icing.
- To make butter icing, mix the sugar and margarine/butter together until smooth; to make the white icing, mix the sugar and water together until you have a thick spreading consistency.
- Smooth icing on the top of each cake and leave for a few minutes to set.
