Catch-up Day 76 - Jelly cakes

These come from Australian chef Kylie Kwong. The boys love them and they are great to make with their help. But come to think of it, I love them. Make them in those shallow cupcake trays (a bit like Madeliene tins in depth, but just round in shape) and don't overfill - you want little cakes you can just pop in your mouth. Go crazy with different coloured jellies.

Cake
125g butter
1/2 cup caster sugar
1 egg
1 1/2 cups SR flour
1/2 cup milk
1/2 tsp vanilla

- Preheat oven to 180C
- Cream butter with sugar
- Add egg
- Fold in flour, milk and vanilla
- Spoon into greased patty-pan tins
- Bake for 10 minutes

Jelly
1 cup boiling water
1 packet jelly crystals
3/4 cup cold water
2 1/2 cups dessicated coconut
- Make jelly and chill for 2-2 1/2 hours

- When cakes are cooled and jelly is sort of half set, roll cakes in the jelly, then in the coconut.
- Gobble gobble gobble!