(Makes 12 small Fairy Cakes)
110g (4ozs) butter
110g (4ozs) caster sugar
2 medium free-range eggs, beaten
110g (4ozs) self raising flour
75g (3ozs) softened butter
110g (4ozs) icing sugar
4 tablespoons lemon curd
hundreds and thousands (sprinkles)
lemon jellied sweets
Preheat the oven to 180C/350F/Gas 4 and line 1 x 12-hole fairy cake tin with paper cases.
Pour the mixture carefully into the paper cases then bake the cakes for 15-20 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 on a wire rack before removing from the tin.