Carolans Cup Cakes

Ingredients:

• 6 oz. Castor Sugar
• 6 oz. Margarine/Butter
• 3 Medium Eggs
• 6 oz. Self-raising Flour
• 2 tablespoons of Carolans
• Icing
• 3 oz. Icing sugar
• 2 tablespoons of Carolans
• A patty tin, greased, and some paper baking cases

Time

Pre-heat the oven to gas mark 5, 375^o F (190^o C). Bake for 15/20 minutes

Instructions

Cream butter and sugar together until you get a pale fluffy mixture. Beat eggs in a separate bowl and add bit by bit to mixture, beating well after each amount put in.

Put flour in a sieve above mixing bowl and sieve about a quarter of the flour into mixture, set aside sieve with remaining flour on a plate, and lightly and gently fold first lot of flour into mixture, repeat bit by bit until all flour is folded into the mixture.

Add 2 tablespoons of Carolans and beat mixture well until consistency is smooth and drops off spoon easily. This should take no more than 20/30 seconds.

Place paper baking cases into patty tin and drop an equal quantity of the mixture into the paper cases. Then bake in the middle of the oven for 15-20 minutes. When cooked centre will feel springy when lightly touched with a fingertip and no imprint remains.

Take cases out of patty tin and leave on wire tray to get cold.

Place icing sugar into a dry glass bowl and mix in Carolans a spoon at a time as you mix until you have a light spread consistency. When cakes are cold, with a knife dipped in water spread a small amount of icing on each little cake and leave to set.