225g/8oz plain flour
110g/4oz caster sugar
2 tsp baking powder
150ml/5fl oz milk
55g/2oz butter, melted
1tsp vanilla extract
450g/16oz ready to roll icing
3 – 4 Tbsp apricot jam, warmed
white sugar flowers, bought or make your own
edible silver baubles/posh pearls
Preheat the oven to 180C/gas mark 4. Place 12 paper cases in a 12 hole muffin tin. Sift the flour, sugar and baking powder into a mixing bowl. Whisk together the egg, butter, milk and vanilla extract in a jug. Stir into the dry ingredients until just combined.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tin for 10 minutes before placing on a wire rack to cool completely.
To decorate, roll out the ready to roll icing thinly on a surface lightly dusted with icing sugar. Cut out small rounds, slightly smaller than the diameter of the cakes.
Brush the tops of the cakes with a little apricot jam and attach the icing rounds.
Attach the sugar flowers with a dab of jam, then place the silver baubles in the centre of the flowers with a tiny dab of jam.