People the world over have found breast cakes entertaining (not to mention titillating) for a long time. I seem to remember that there’s a story of Marie Antoinette outraging her tea party guests with them (“let them eat boobie cakes!”), and there’s even a festival in Sicily where they eat little breast-shaped cupcakes called ‘Saint Agatha’ cakes.f
Anyway, I digress. Here’s my recipe for them. The whole boobie-amusement aside, these are great little cakes which you can whip up in a few minutes (plus cooking time) and flavour them with all sorts of things: Chocolate (just add a tablespoon of cocoa powder), vanilla (a few drops of vanilla essence), coconut (a tablespoon of desiccated coconut), raisins (2 tablespoons of raisins) etc.
- 4oz sugar
- 4oz butter
- 8oz self-raising flour
- 1 egg
- 1 pinch of salt
Cream the sugar and soft butter together, then mix in the egg, flour and salt. Divide between paper cupcake cases (approx 1 teaspoon per case) and bake in the oven for 180 degrees C for 12 minutes. This mixture will make between 18 and 24 cakes, depending on how full you fill your cases.
When cool, ice with pink icing and top with a cherry on top! Then chuckle to yourself while you scoff the lot!