This mouth-watering recipe is ready in just 22 minutes and the ingredients detailed below can serve up to 12 people.
Ingredients
Method
Beat the butter and sugar together in an electric mixer or by hand in a medium sized mixing bowl with a wooden spoon.
Gradually add the eggs beating well between each addition until fully incorporated. Now, gently fold in the flour and add the vanilla extract. Add a drop of milk to let the mixture down a bit.
Place you paper muffin cases in a bun tray and then spoon the cake mixture evenly between them.
Place into your preheated 180°C oven for about 10-12 minutes or until risen, golden brown and firm to the touch. As you gently touch the cake it should spring back. If it's still a bit wobbly in the middle, pop back into the oven for a few more minutes.
Take out of the trays and place on a cooling rack. When cool you are ready to ice.
When the cakes are cooked, and using a teaspoon, remove a little of the sponge cake out of the middle to form a little well. Fill this with some cherry jam and smooth over the top.
For the Icing
Using an electric mixer (you can do by hand, but the mixer makes this frosting extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the icing sugar and then the lemon juice. Leave in the fridge to set for 20 minutes.
Divide the frosting into two bowls. Add pink food colouring to one half and leave the other plain. Place a rose nozzle into a large piping bag.
Spoon the icing into it, but alternating the colours as you go. As you pipe the frosting onto your fancy, it will get a rippled effect.
Pipe large circles of icing into top of each fancy, covering the jam and rising it up as you do, to give a peak to the icing.
Decorate with a sugar paste flour and plenty of pink edible glitter.
