Ingredients

125g/4oz Odlums Self Raising Flour
125g/4oz Caster Sugar
125g/4oz Butter or Margarine (at room temperature)
2 Eggs (room temperature)
Few Drops of Vanilla Essence

Preparation Time: 10 minutes
Baking Time: 15 minutes

Method

1. Ensure oven is fully pre-heated to 180°C/350°F/Gas4. Line cup cake tin with baking cases.
2. Beat the butter and sugar together until light and fluffy. Gradually beat the eggs and the vanilla essence. If the mixture starts to curdle, add a little of the flour.
3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until firm to the touch.
4. Remove from the oven and leave on a wire tray to cool.

For Toppings

1. Hazelnut Chocolate Spread
2. Shamrock Ready to Roll Icing
3. CPAC Instant Royal Icing
4. Buttercream: Beat 75g/3oz of butter or margarine until soft. Add 175g/6oz of sieved icing sugar, 1 tablespoon of boiling water and a few drops of vanilla essence. Beat until smooth and pale in colour.
5. Glacé Icing: Sieve 225g/8oz Icing sugar into a bowl, beat in 2 to 3 tablespoons of water (adding 1 spoon at a time!) until a thick smooth icing is achieved.