Iced Flower Cakes
- For the muffins
- 1 large egg
- ½ cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup butter (melted and cooled)
- 1 ½ cups all-purpose flour
- 1 tablespoon Baking powder
- ½ teaspoon salt
1 Pot, 1 Skillet, 1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Slotted spoon, 1 Potato ricer, 1 Fine grater
Heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole muffin tin.
Beat the eggs in a mixing bowl and then beat in the sugar, milk and vanilla. Gradually beat in the butter until combined.
Sift in the flour, baking powder and salt and stir quickly until just combined. The mixture will be lumpy.
Pour the mixture into the paper cases and bake for about 20 minutes, until risen and golden. Cool in the tins for 5 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 water until smooth and thick. Add a few drops of green colouring and stir until smooth.
Spoon the icing onto the muffins, spreading into a flower shape. Leave to set.
For the decoration: roll out the different coloured sugarpastes separately, on a surface lightly dusted with icing sugar and cut out flower shapes, using a sugarpaste flower cutter.
Dampen the base of each flower with a little water and attach to the icing. Place a sweet in the middle of each flower.