Lemon Dainties

These tiny cakes are just a mouthful really but are perfect as a sweet canape or for afternoon tea.

115g/4oz butter, softened
115g/4oz caster sugar
2 eggs
115g/4oz self raising flour, sifted
finely grated zest and juice of 1 lemon
1 heaped tbsp lemon curd
1 heabed tbsp creme fraiche
155g/5oz icing sugar sifted
yellow food colouring
yellow and white sugar flowers
36 mini muffin cases

Preheat the oven to Gas Mark 4/180/350 and place the muffin cases in mini muffin pans (you can cook in batches if you only have one pan). Cream together the butter and sugar until light and cream. Add the eggs one at a time, whisking after each egg is added. Fold in the flour, lemon zest, lemon curd and creme fraiche gently with a spatula. Place heaped teaspoonfuls of the cake batter in each cake case and bake for 8 - 12 minutes until the cakes are golden brown and spring back to your touch. Allow to cook on a rack. Mix together the icing sugar with a few drop of yellow food colouring and the lemon juice to make a thick icing. Spread over each cake using a knife and top with a sugar flower. Leave the icing to set before serving.