Tasty little bites for afternoon tea


  • 12-14 cupcake paper baking cups
  • 100 gr. soft butter
  •  100 gr. sugar
  •  100 gr. flour
  •  1 teaspoon baking powder (4 gr.), sieved and mixed
  •  2 eggs
  •  1 tablespoon milk
  1. Beat the butter and sugar with an electric mixer until fluffy.
  2. Add the remaining ingredients and beat for 2 minutes until you obtain a smooth mix. Fill paper baking cups halfway and bake in the preheated oven at 170º C until lightly browned.
  3. Now let your imagination run riot for the decoration.
  4. When cool, brush the top of each cake with warmed apricot jam.
  5. To make icing glaze, mix 200 gr. icing sugar with lemon juice until you have a thick paste. Heat the mixture over a bain marie until liquid. Smooth the mix over the jam and leave to cool.
  6. Finally, decorate with sugar flowers.