1 stick (8 Tbsp)4 oz (100 g) butter
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 eggs, beaten
1 cup (100 g) 4 oz self raising (self rising) flour
1 cup + 3 tbls (175 g) icing sugar (confectioners sugar), sifted
smarties, jelly diamonds and angelica to decorate
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 eggs, beaten
1 cup (100 g) 4 oz self raising (self rising) flour
1 cup + 3 tbls (175 g) icing sugar (confectioners sugar), sifted
smarties, jelly diamonds and angelica to decorate
method
1. Place twelve paper cases in a 12 hole patty tin.
2. Whisk the butter and caster sugar together in a bowl until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Fold in the flour and divide the mixture between the paper cases.
3. Bake in the oven at 190°C (375°F) mark 5 for about 20 minutes, until golden and risen; cool on a wire rack.
4. Sift the icing sugar into a bowl. Stir in about 1 5 ml (1 tbsp) water and mix until a smooth icing is formed. Place a little icing on each cake and spread out to cover the tops.
5. To make the kitten faces, press Smarties into the icing for the eyes; halve the jelly diamonds for the ears; cut small pieces of angelica for the nose and whiskers.
2. Whisk the butter and caster sugar together in a bowl until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Fold in the flour and divide the mixture between the paper cases.
3. Bake in the oven at 190°C (375°F) mark 5 for about 20 minutes, until golden and risen; cool on a wire rack.
4. Sift the icing sugar into a bowl. Stir in about 1 5 ml (1 tbsp) water and mix until a smooth icing is formed. Place a little icing on each cake and spread out to cover the tops.
5. To make the kitten faces, press Smarties into the icing for the eyes; halve the jelly diamonds for the ears; cut small pieces of angelica for the nose and whiskers.
serving amount
makes 12
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