Egg, whole, raw
2 medium, raw
1 teaspoons, level
White Self Raising Flour
120 g, To Decorate:
Medium fat soft cheese
100 g, 1-2 drops red and yellow food colouring1 tbsp pink sugar sparkles
- Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Place 12 paper or silicone standard sized cake cases into a bun tray.
- Put the soft margarine, caster sugar, eggs, vanilla essence and flour into a large mixing bowl. Beat vigorously for 1 minute with a wooden spoon until pale, light and creamy. Spoon the mixture into the cake cases.
- Bake in the centre of the oven for 20-25 minutes, until risen and golden brown. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- To make the icing, beat the low fat soft cheese in a bowl until smooth and creamy. Sift in the icing sugar and beat well. Separate into two batches, mixing red food colouring into first batch and yellow food colouring into the second batch. Chill for 20 minutes, then pipe or spread on top the cakes and decorate with the sugar sparkles.