Gluten Free Mini Fairy Cakes

1. Pre-heat the oven and stand the paper fairy or mini cakes cases in the holes of mini cake trays.
2. Put the sponge mix into a mixing bowl.
3. Break the eggs into the bowl, add the oil and beat everything together until smooth.
4. Divide the mixture between the prepared cake cases.
5. Bake Fairy for 12-15 minutes until just golden and the sponge springs back when touched.
6. Transfer the cakes to a wire rack and leave to cool.

TOPPING IDEAS

Cocoa Water Icing

125g    icing sugar
1 tbsp  cocoa
7 tsp    water  

1. Mix icing sugar and water to make a thick paste and drizzle over the cake tops

Cocoa Buttercream

75g      icing sugar
1btsp   cocoa
75g     150g butter

1. Sieve together icing sugar and cocoa, add water to make a thick paste and drizzle over the cake tops.

Jam and Coconut

1. Spread jam over the cake tops and sprinkle with desiccated coconut