Decorated Smile Cakes
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 pinch salt
- 1 unwaxed lemon (finely grated zest)
For the cupcakes: preheat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a bun tin.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Gradually beat in the eggs, beating until fully incorporated. Fold in the flour, salt and lemon zest until blended.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and gradually stir in the lemon juice and enough hot water until thick and smooth. Stir in a few drops of food colouring.
Spread the icing on the cakes and press 2 chocolate beans into each cake for the 'eyes'. Leave to set.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Allow to cool slightly.
Spoon the chocolate into a small piping bag and pipe 'mouths' on the cakes.