Mini Easter Cakes
- 100g (4oz) baking margarine , from the fridge
- 100 (4oz) caster sugar
- 100g (4oz) self-raising flour
- 1 level tsp baking powder
- 2 eggs
For the icing:
- 100g (4oz) icing sugar
- 2tbsp water
- sweets to decorate
You will need a 12-hole bun tin, greased or lined with paper cases.
Measure the cake ingredients into a large mixing bowl and beat until smooth. Spoon a third of the mixture into the bun tin or paper cases.
Two, Three & Four oven AGA Slide the tin onto the grid shelf on the floor of the roasting oven and bake for 10-12 minutes, until well risen and golden brown. If the cakes are getting too brown, slide the cold plai shelf onto the second set of runners. Repeat twice more with the remaining mixture.
Conventional Oven Bake in a preheated oven (180°C/160°C Fan/Gas 4) for 12-15 minutes. Repeat twice more with the remaining mixture.
Set aside to cool. To make the icing, mix together the icing sugar and water until a fairly stiff paste. Using a teaspoon, spoon a circle of the icing on the top of each bun. Decorate while the icing is still soft with sweeties of your choice.
Recipe by Lucy Young, Secrets of AGA Cakes