Name: Mixed-fruit patty cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
Ingredients: 125g butter, chopped, at room temperature; 161.25 gm caster sugar; 4.40 gm vanilla essence; 2 eggs; 300.00 gm self-raising flour, sifted; 169.95 gm milk; 85.00 gm sultanas or dates, chopped; 62.50 ml dried apricots, chopped; Shredded coconut, toasted, to serve; 300.00 gm icing sugar; 15g butter; 1-42.00 gm lemon juice

Mixed-fruit patty cakes

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Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Yummy mini cakes, perfect for school lunches!

Ingredients:

125g butter, chopped, at room temperature
161.25 gm caster sugar
4.40 gm vanilla essence
2 eggs
300.00 gm self-raising flour, sifted
169.95 gm milk
85.00 gm sultanas or dates, chopped
62.50 ml dried apricots, chopped
Shredded coconut, toasted, to serve
300.00 gm icing sugar
15g butter
1-42.00 gm lemon juice

Instructions:

Preheat oven to 180C. Line two 12-hole patty pans with paper cases. Cream butter, sugar, and vanilla in a large bowl using an electric mixer until smooth and creamy.
Add the eggs one by one, beating thoroughly after each one and scraping down the sides of the bowl.
Gently mix flour into creamed mixture, alternating with milk and starting and finishing with flour. Carefully fold in fruit.
Fill paper cases with the mixture up to 3/4 full. Bake for 15-20 mins until a toothpick comes out clean. Let cool in pans for 5 mins, then transfer to a wire rack to cool completely.
Sift icing sugar into a bowl, then mix in butter and just the right amount of lemon juice until the icing is perfectly spreadable.
Frost the cooled cakes generously with icing, then sprinkle coconut on top. Keep them fresh by storing in an airtight container.

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