- 200g/7oz caster sugar
- 200g/7oz soft butter
- 4 medium eggs
- 200g/7oz self-raising flour
- 1 tsp Irish cream liqueur (optional)
For the shamrock icing
- Icing sugar, for dusting
- 1 pack green sugarpaste
- 1 packet ready-made royal icing
Preheat the oven to 180°C, 350°F, Gas 4 and line 2 non-stick 12-hole muffin tins with paper cases.
Put the sugar and butter in the bowl of an electric mixer and beat until pale and fluffy. Beat the eggs lightly in a separate small bowl and gradually add to the mix, using a medium speed. If the mixture starts to curdle, add a little of the flour.
Once the egg and butter mixture is well combined, mix in the cream liqueur, if using, along with the remaining flour at a slow speed. Divide the mixture between the prepared muffin tins using a spoon or a piping bag fitted with a wide nozzle.
Bake in the preheated oven for 18-20 minutes or until the sponge is lightly golden and springs back to the touch. Remove from the muffin tins and leave to cool on a rack.
For the topping, lightly dust a flat surface with a little icing sugar to prevent sticking, then thinly roll out the green sugarpaste. Cut out shamrock shapes and put to one side.
Prepare the royal icing according to the packet instructions then cover the tops of the cakes with it, using a palette knife. Before the royal icing is completely set place the shamrock shapes on the cakes.
Leave to set fully, then serve.