- * 110g/4oz caster sugar
- * 2 free-range eggs, lightly beaten
- * 1 tsp vanilla extract
- * 110g/4oz self-raising flour
- * 1-2 tbsp milk
- (For the icing)
- * 300g Icing sugar
- * Ready to roll black & red icing
- * Flower Cutter
- 1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole fairy cake tins with paper cases.
- 2. Cream the 110g butter and caster sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
- 3. Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
- 4. Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- 5. While they are cooling, roll out some red icing and cut out 12 flowers using your flower cutter. Carefully curl up the edges of the petals slightly. Leave them aside. Take some small pieces of black icing, and roll into small balls for the inside of the poppies.
- 6. Once cool, sift the icing sugar into a large mixing bowl. Stir in 2-3 tbsp until it creates a smooth mixture.
- 7. Pop a bit of the mixture into the middle of one cake, stick a red flower on top. Add a small dollop more of the mixture on top of the flower, to attach the black balls inside the flower!
What do you think?
We gave a couple to the people who were selling poppies in our local supermarket, and also 'sold' them to our friends and family for pennies, to raise more money for the Royal British Legion.
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