Flower fairy cakes
7
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 12 • 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
1
Preheat the oven to Gas Mark 5/190°C/375°F. Line a 12-hole patty tin with paper bun cases.
2
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.
3
Bake for 18 - 20 minutes until risen and firm. Remove from the tin and cool completely.
4
To make the crystallised flowers, paint the flower petals with lightly beaten egg white and dip into caster sugar. Leave to dry.
5
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.
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