- 110g light brown sugar
- 75g plain flour
- 75g self-raising flour
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 90g butter, softened
- 1 egg
- 60ml buttermilk
- 2 tablespoons golden syrup
- 250g ready-made white icing
- yellow food colouring
- 110g apricot jam, warmed, strained
- Preheat oven to 170°C/150°C fan-assisted. Line nine holes of 12-hole (80ml) muffin pan with paper cases.
- Sift dry ingredients into small bowl, add remaining ingredients beat mixture with electric mixer on low speed until combined. Increase speed to medium beat until mixture has changed to a paler colour.
- Drop 3 tablespoons of mixture into paper cases. Bake about 35 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
- Divide ready-made white icing in half. Tint one portion yellow, leave remaining portion white. Roll each colour, one at a time, between sheets of baking parchment until 5mm thick. Using 2cm cutter, cut rounds, quite close together, from both pieces of icing. Place white rounds in the holes left in the yellow icing, and the yellow rounds in the holes left in the white icing. Re-roll both pieces of icing between sheets of baking parchment to ensure the rounds are in place.
- Brush cold cakes with a little jam. Using 8cm cutter, cut rounds from each piece of icing position rounds on cakes.
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