To make 8 cakes, you will need:
- 50g (2oz) self-raising flour
- 1 medium egg
- 50g (2oz) caster sugar
- 50g (2oz) soft margarine
- paper cake cases
- a baking tray with shallow pans
- small round sweets and jelly diamonds or slices
For the lemon butter icing:
- 40g (1 floz) butter, softened
- 75g (3oz) icing sugar, sifted
- 1 teaspoon lemon juice (from a bottle or squeezed from a lemon)
- 1 drop yellow food coloring
Heat your oven to 190°C, 375°F, gas mark 5 before you start.
The cakes need to be stored in an airtight container and eaten within three days.
Sift the flour through a seive into a bowl. Break the egg into a cup, then add it to the flour. Add the sugar and margarine.
Beat the mixture firmly with a wooden spoon, until it is light and fluffy. Put eight paper cases in the baking tray.
Using a teaspoon, half fill each paper case with the mixture. Then, bake the cakes in the oven for 18-20 minutes.
Take the cakes out of the oven. After a few minutes, lift them out of the baking tray and put them on a rack to cool.
For the icing, put the butter into a bowl. Beat it with a wooden spoon until it is creamy.Then, stir in half of the icing sugar.
Add the lemon juice, yellow food coloring and the rest of the icing sugar. Mix everything together well.
Using a blunt knife, cover the top of each cake with buttericing. Then, use a fork to make the icing look feathery.
Press two round sweets onto each cake for the eyes. Then, cut eight jelly diamonds or slices in half for the beaks.
Press two halves into the icing on each cake, to make a beak. Make the pointed ends of the halves stick up a little.
Recipe taken from Usborne’s Easter Cooking, £4.99 (ISBN: 9781409545880)