1¾ cups self-raising flour1 quantity Glacé Icing (in notes)
1. Preheat oven to 180°C. Line two 12-hole ¹/³-cup capacity muffin tins with paper cases.2. Put butter, sugar and vanilla in the bowl of an electric mixer and, using the paddle attachment, beat on high until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Gently fold in sour cream and flour in
2 batches, until combined. Bake for 15-18 minutes or until lightly browned and cooked when tested with a skewer. Swap position of tins in oven halfway through cooking.
3. Cool in tins for 5 minutes, then turn out to cool completely.
4. Prepare Glacé Icing, then tint pink with a few drops of colouring. Spread each cake with icing. Once set, cut 3cm- wide x 1cm-deep V-shaped holes from centre of each cake and cut in half to create wings.
5. Whip cream until soft peaks form. Add jam and beat until firm peaks form. Fill holes with cream, then top with wings, with iced sides facing upwards. Cut antennae from liquorice and arrange on cakes. Dust with icing sugar to serve.You might also like this recipe:
Makes 1½ cups3 cups icing sugar mixture
3 Tbsp hot water1. Sift sugar into a large heatproof bowl. Set over a medium saucepan of simmering water. Add butter and water. Stir for 5 minutes or until butter has melted and mixture is shiny and of a spreadable consistency.
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