Tiny Fairy Cakes
- 1 medium egg
- 7 tablespoons self-rising flour
- 3 tablespoons butter, softened
- 3 tablespoons plus 1 teaspoon granulated sugar
- small paper candy cups
- 1/2 cup powdered sugar
- about 1 tablespoon warm water
- red food coloring
- candies and sugar sprinkles as desired, for decorating
Sift the flour into a large bowl. Then add egg, butter, and sugar. Stir everything together until creamy. Put 24 paper cups on a cookie sheet and fill them each to about half full. (If you run out of batter before you use them all, just take the extra cups off.) Bake for about 10 minutes at 350º F until golden brown. (Depending on your oven and which rack placement you use, it may take longer. Definitely wait for them to darken from pale yellow or they may be too thin to hold the icing and will fall apart.) When baked, lift them onto a wire rack and let them cool.
Yield: 20-24 tiny cupcakes
Make the icing by sifting the powdered sugar and then adding water. Mix until smooth and then add food coloring if you wish. (If you'd like to do half the cakes with white and then half with pink, or other colors, just separate portions of icing or ice half of them first and THEN add food coloring.) Mix any coloring in well and use a teaspoon to puddle the icing onto each cake. You may want to spread the icing out with the back of the teaspoon, but it's also a tad runny and will probably spread itself out some. If you're going to add sprinkles or candies, you must do it while the icing is still wet or they will not stick. When decorating is complete, leave sitting for a while to let the icing set, and then enjoy!
Source: Rebecca Gilpin & Catherine Atkinson, Usborne Activities: Fairy Cooking
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