Fairy Cupcakes

More a kind of regular bun that you made as a kid...

Ingredients (makes 16):

115g unsalted butter
115g caster sugar
2 eggs, beaten
115g self raising flour

for the topping:

200g icing sugar
2tbsp warm water
A few drops of food colouring (optional)
Sprinkles/cherries/sugarflowers (whatever takes your fancy for decorating)

How to:

• Preheat oven to 190c/375f/Gas Mark 5.
• Place the butter and caster sugar in a large bowl and cream together until pale and fluffy.
• Gradually add the eggs, beating well after each addition.
• Fold in the flour lightly using a metal spoon.
• Spoon the mixture into paper cases and bake for 15-20 minutes.
• Leave to cool on a wire rack.

For the topping:

• Sift the icing sugar into a bowl.
• Stir enough water to mix to a smooth paste that is thick enough to coat the back of a wooden spoon.
• Stir in a few drops of food colouring (if using).
• Spread the icing over the fairy cakes and decorate as desired.

What I learned:

• Cooked for 12 mins this time, and although fine on top, the cupcakes were still a bit dark on the bottom
• Still not mastered the craft of "smooth" icing.
• I think I used too much icing on the first few cakes as I only had enough for 12. I topped the last 4 with Jam
• Get the sprinkles on right away while the icing is still sticky!

Feedback:
"They look too cute to eat!"

Weight Watchers points: 5.