Made these for the baby shower held before my Grandson was born, and now 8 years later he is helping me make them for his parents for afternoon tea when they bring his new baby sister home.
Ingredients
Cake mixture
- 125g softened butter
- 2/3 cup caster sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of lemon or lime
- 1½ cups plain flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¼ cup milk
Butter cream frosting
- 2 cups icing sugar
- 125 g softened butter
- 1 tsp vanilla extract
- 2 tbs milk
- Food colouring (optional)
Method
Cake
- Preheat oven to 180ºC and put small patty cases into trays.
- Mix the dry ingredients (flour, salt, baking powder) together in a separate bowl.
- Using a stand mixer cream the butter and sugar until light and fluffy, then add the eggs one at a time, whisking well between each addition. Finally add in the vanilla and lemon zest.
- Slowly add the flour and milk in batches until combined – don’t over mix, we don’t want to work the gluten – scraping the bowl between additions.
- Put a soup spoon full of the mix into each paper case.
- Cook for about 20 minutes until just browning, test with a skewer or toothpick.
- Allow to cool completely.
Butter cream frosting
- Whip the softened butter until light in colour, lower the speed and add in the icing sugar and vanilla, scraping the sides as necessary.
- Add the milk and continue whipping on high until light and fluffy.
- Add in any colouring, then put the mix into a piping bag and decorate each cake.