This little gem of a recipe makes just 6 small cupcakes. Its great for making with the Junior Gingerbreads as you don't get a glut of cakes that have had a little more poking, dropping and generally flinging about than you would like. Lets face it of lot of kids cooking is only eaten by the brave, closely related or blissfully unaware.
50g Self Raising Flour
25g Desiccated Coconut
50g Margarine / Butter (room temp is best)
50g Caster Sugar
1 Egg, beaten
A little Milk
For the topping (we never get this far as have already eaten the cakes)
100g Icing Sugar
1 tbsp Water
3 Glace Cherries, halved
- Preheat the oven to 180C,and place 6 paper fairy cake cases on a baking tray, evenly spaced apart.
- Place all the cupcake ingredients in a large mixing bowl and beat with a wooden spoon until well blended, adding 2-3 teaspoons milk if necessary in order to make the mixture soft enough to drop easily from the spoon.
- Place 1 tablespoon of the mixture in each paper case, pushing it from spoon with knife. Smooth the tops, then bake towards the top of the oven for 10-12 minutes, until well-risen, golden and firm to the touch. Cool on wire racks or eat trying not to burn fingers and mouths.
- Once the cakes and cold, place the icing sugar and water in a mixing bowl and mix well until blended and smooth.