Ingredients
Glacé icing
Method
1.Preheat oven to 180°C (160°C fan-forced). Line two deep 12-hole patty pans with paper cases.
2.Beat butter, extract, sugar, eggs, flour and milk in medium bowl with electric mixer on low speed until ingredients are combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and paler in colour. Drop slightly rounded tablespoons of mixture into paper cases.
3.Bake about 20 minutes. Turn patty cakes, top-side up, onto wire rack to cool.
4.To make glacé icing; sift icing sugar into small heatproof bowl; stir in butter and enough milk to give a firm paste. Stir icing over small saucepan of simmering water until spreadable. Top patty cakes with icing.
You can make glacé icing without butter (or oil) but, a tiny amount of butter will add gloss to the icing and make it easy to cut neatly without butter, glacé icing tends to shatter when you cut it.
Note
