- 2 eggs
- 100g self raising flour
- 100g golden castor sugar
- 100g softened butter
- 1 tsp baking powder
- 1 tsp vanilla essence
- icing sugar for dusting
- 150g ready to roll white icing
- 3 tbsp apricot jam
- red fizzy lances for the scarves
- tubes of coloured writing icing
- chocolate chips for snowman nose
- edible silver baubles
Preheat oven at 180c or 160c for fan assist oven.
Place softened butter, eggs, sugar, flour, baking powder and vanilla essence into a mixing bowl. Beat for a few minutes with electric mixer until the mixture is light in colour and fluffy.
Line the muffin tin with 12 silver muffin cases and divide the mixture between them, filling up the cases to about two-thirds of the way up.
Bake for about 20 minutes until the fairy cakes have risen and are lightly golden. Lift the cakes (still in the paper cases) out of the tins and leave them to cool on a wire rack.
Dust a clean work surface with icing sugar and roll out the icing sugar to about 5mm thick. Cut out 12 circles using a small pastry cutter that is the same size of the top of your cakes.
Put the apricot jam into a small dish and stir in one tablespoon of hot water. Brush this over the surface of the cakes and stick the circles of icing on top.
To decorate the cakes, use marshmallows for the snowmen's head, black writing icing for the eyes, red writing icing for the smiles and chocolate chips for the noses.Stick the heads on the cakes using a little apricot jam, then stick on the edible silber baubles for buttons.
Wrap fizzy lances around the snowmen's neck for scarves