200ml Cream Sherry
50g Caster sugar
75g Light Muscovado Sugar
250g Self raising flour
2 Tsp Baking Powder
1/2 Tsp salt
4 Tsbp Sherry
Icing Sugar 300-500g
Add Butter and sugar to a mixing bowl and cream together.
Add egg and sherry mix
It may start to curdle add flour in slowly
then add baking powder and salt.
Scoop into muffin cases and bake at 170c for about 20-25 minutes
Allow to cool. Then prepare the icing, add butter, sherry and icing sugar and mix until peaks form.
Pipe icing on the cakes
Add some sprinkles to decorate.Enjoy