Ingredients – makes approximately 16 depending on the size of your cases/moulds
For the cakes:
55g caster sugar
1 large egg
55g self raising flour
1/2 tsp ground cinnamon
2 tbsp milk
For the icing:
150g icing sugar
1 tsp brandy
- Preheat the oven to 180C. Make the cakes using the all in one method. Put all the cake ingredients in a mixing bowl and use a handheld electric mixer to whisk everything together until smooth.
- Divide the mixture between your cases and put them on a baking tray and bake for 10 minutes until risen and golden and the sponge bounces back when you gently press it.
- Cool on a wire rack and then remove from the silicone cases.
- For the icing beat the butter until smooth then gradually beat in the icing sugar followed by the brandy. Transfer the icing to a piping bag and then pipe swirls of icing on top of each cake.