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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 1 |
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I made two batches of these yummy things, and then was ordered to make another one...totaling to 36. I haven't counted how many are left either...It's one of those safe recipes which gives you fast results. When I was little we'd always demand these which were known as lemon tops in our household... Ingredients:
4 ounces unsalted butter, soft |
2 eggs |
4 ounces self raising flour, sifted |
4 ounces caster sugar |
3 tablespoons milk |
1/2 teaspoon vanilla extract |
chocolate chips (optional) |
9 ounces icing sugar |
3 tablespoons water |
2 tablespoons lemon juice |
1 drop yellow food coloring |
Directions:
1. Preheat the oven to 195°C.
2. Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
3. For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.
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