These are so tiny, they are doll’s house sized! Just right for when you feel the need for cake but don’t want too much. They’ll dry out quickly because they’re so small so keep them in an airtight container.
You’ll need a 12 section mini muffin tin.
70g butter, softened
70g caster sugar
70g self raising flour
1 egg yolk
1 tsp vanilla extract
75g icing sugar
6 Tbsp strawberry jam
85g icing sugar
1 Tbsp lemon juice
Pre heat oven to 180C/gas 4. If using a silicone mini muffin trray, place it on a baking tray.
Put the butter, caster sugar, flour, egg, egg yolk and vanilla in a bowl and beat with an electric mixer until it is smooth and creamy.
Using a teaspoon, spoon the mixture into the muffin sections and level with the back of the spoon. Bake for 15 minutes, or until risen and firm to the touch. Leave in the tray for 10 minutes, then transfer gently to a cooling rack.
Put the 50g of butter in a bowl with the 75g of icing sugar and beat well. Gently cut the cakes in half horizontally with a serrated knife. Spread a small amount of jam on the base of each half, spread a small amount of buttercream on the top halfs of the cakes and sandwich them together.
Beat the 85g of icing sugar and the lemon juice together until smooth. Spoon the icing over the cakes, spreading it just to the edges. Put small dots of jam on top of each cake and draw a tooth pick through them.