Feather Iced Fairy Cakes Recipe

50 g/2 oz butter or margarine, softened
50 g/2 oz caster (superfine) sugar
1 egg
50 g/2 oz/0.5 cup self-raising (self-rising) flour
100 g/4 oz icing (confectioners') sugar
15 ml/1 tbsp warm water
A few drops of food coloring

Method:

Cream together the butter or margarine and sugar until pale and fluffy. Gradually beat in the egg, then fold in the flour. Divide the mixture between 12 paper cake cases (cupcake papers) set in bun tins (patty pans). Bake in a preheated oven at 160°C/325°F/gas mark 3 for 15–20 minutes until risen and springy to the touch. Leave to cool.

Blend together the icing sugar and warm water. Color one-third of the icing (frosting) with food coloring of your choice. Spread the white icing over the cakes. Pipe the colored icing in lines across the cake, then draw a knife point at right angles to the lines first one way, then in the other direction, to create a wavy pattern. Leave to set.