These little cakes dont look that pretty :o(
- my icing skills aren't that brilliant as I was in a hurry -
but they taste delicious! and are easy to make.
Makes 12 fairy cakes - which are a bit smaller than cupcakes
Oven: 180 deg.C - approx. 20 mins. - check with a skewer to make sure they are cooked through - they should be a golden colour.
12 portion tin with paper cases.
4ozs. caster sugar
4 ozs. butter - softened
4ozs. self-raising flour
1 tsp. vanilla essence
1 VERY ripe banana
Place all the ingredients in a processor (or use a hand mixer) and mix thoroughly.
Fill each case approx. 3/4 full
When cool you can ice them:
approx. 140g. icing sugar
1 tablspn. of lemon juice + enough water to make a thick'ish paste - not so liquid as the icing will slide off the cake. Although it may seem like a of of icing, I used all of it.
Store in an airtight tin. They should keep at least 2-4 days. The icing helps keep the cakes a little longer.
*original recipe measurements in grams:
100g caster sugar
100 grams butter
140g self raising flour