Makes 12 mini cup cakes
Ingredients
2 oz self raising wholemeal flour
1/2 tsp baking powder
2oz butter or dairy free marg or coconut oil
1oz coconut sugar (this is half the usual amount - but is not noticed because of the icing on the top!)
1 egg
For the icing
4oz icing sugar
1/2 to 1 tbs lemon juice
Natural food colourings - green, black
Red edible sparkles
Method
Put all the cake ingredients into a food processor and blend
Arrange 12 cup mini cake cases in a mini cup cake tin
Divide the cake mixture between the cake cases
Place in the oven at gas mark 5 or fan 150 for 15 minutes, or until a skewer comes out clean or the cakes bounce back up if gently pressed.
When cooked remove from the oven and leave for about 10 minutes, then remove the cakes from the tin and place on a wire rack to cool.
When they are cool you can decorate.
Icing
Sieve the icing sugar into a pint mixing bowl
Gradually add the lemon juice until you have the consistency you require - thick enough to drip thickly from a spoon onto the cake, but not so much that it will disappear over the edge! Add more lemon juice if needed.
Cover each cake with white icing
When it has hardened a little use an icing paint brush paint on the green iris, when that has dried paint on the pupil
Sprinkle with a little red edible glitter
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