Kitchen Tea Cup Cakes



6 eggs
375g (450ml) Huletts Castor Sugar
420g (750ml) cake flour
25ml baking powder
375ml milk
150g butter
10ml vanilla essence

Butter Icing:
1kg Huletts Icing Sugar
500g butter
20ml vanilla essence
red, blue, yellow and green food colouring



  1. Preheat oven to 180ºC.
  2. Beat eggs and castor sugar together until thick and creamy.
  3. Sift the flour and baking powder together and fold into egg and sugar mixture.
  4. Heat milk and butter, but do not boil. Add essence and stir into batter.
  5. Spoon into paper cups and bake for 15-20 minutes until done. Cool and decorate.

To make the icing:

  • Beat the icing sugar, butter and vanilla essence together until light and fluffy. Be careful when adding food colouring. Add drop by drop to get the desired colour as the colour could be very intense when too much is added.

To make decorations:

  • Use royal icing and edible paint to shape the little decorations as seen on the pictures. (Royal icing and edible paint is available at specialist baking shops.)