Flower Fairy Cakes

Flower Fairy Cakes

Serves 12

Points per serving: 3

110 g caster sugar

110 g polyunsaturated margarine

2 medium eggs, beaten

110 g self raising flour

1 pinch salt

1 teaspoon vanilla essence

1 egg white, (to decorate + 12 tiny flowers)

25 g caster sugar, to decorate

25 g icing sugar, to decorate

Preheat the oven to Gas Mark 5/190°C/375°F. Line a 12-hole patty tin with paper bun cases.

Put the sugar, margarine, eggs, flour, salt and vanilla into a large mixing bowl. Beat vigorously with a wooden spoon for 1 minute. Spoon into the bun cases.

Bake for 18 - 20 minutes until risen and firm. Remove from the tin and cool completely.

To make the crystallised flowers, paint the flower petals with lightly beaten egg white and dip into caster sugar. Leave to dry.

Mix the icing sugar with a little water to make a smooth glacé icing and spread on to the buns. Decorate with the flowers, but do not eat them. Optoional: Add 1-2 drops of food colouring to the icing.