for 36 mini cupcakes
- ⅔ cup self-rising flour (sifted)
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- To decorate
- 2 ¼ cups powdered sugar
- red Food coloring
- boiling water (to mix)
- flower shaped Sprinkles
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil 36 mini silicone cupcake cases.
Combine the flour, sugar, butter, eggs and vanilla extract in a bowl and whisk together for 2 minutes or until smooth.
Divide the mixture between the paper cases and bake for 10 - 15 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
Sieve the icing sugar into a bowl, then slowly stir in the food colouring and boiling water a few drops at a time until you have a thick icing. Spoon the icing over the cakes and sprinkle with hundreds and thousands and cake sprinkles.