So the Little Iced gems from Mary Berry's 100 Cakes and Bakes seemed to fit the bill. Basically it's cupcakes made in petit fours cases. Personally I felt that even for toddlers the petits fours cases to be a bit stingy so I used mini muffin cases from PME.
Because the cases were so tiny, I used a disposable piping bag to help me fill them rather than faffing around with teaspoonsful of mixture. I ended up with thirty rather than the sixty five indicated by the recipe.
Because they'd risen to the top, I used a thicker icing than normal to decorate. Normally I'd use a runny icing and let it flood to the edge of the case but here it would've dripped right off so I just smooshed a bit on with the back of a teaspoon and topped off with a jelly bean to make them look funky.
A great idea for baking for a children's party or as dessert if you're doing a nibbles type party.
- 75g butter, softened
- 2 large eggs
- 100g self-raising flour
- 1 level tsp baking powder
- 75g caster sugar
- 1 tbsp milk
For the icing
- 100g icing sugar, sifted
- about 1 tbsp lemon jice
- sweets to decorate
- Preheat the oven to 180c/160c fan/gas4. Arrange the mini cake cases on baking sheets.
- Beat all the cake ingredients together until thoroughly blended. Spoon scant teaspoonsfuls of mixture into the cases, being careful not to overfill.
- Bake for 15-20 minutes until well risen and golden brown. Cool on a wire rack.
- To make the icing, measure the icing sugar into a bowl and add enough lemon juice to give a spreading consistency. Spoon a little on top of each cake and spread out with the back of a teaspoon. When the icing has almost set, top with a sweet.