MADELEINES WITH ICING SUGAR

for 12 cupcakes
90 gr flour
90 gr butter
75 gr sugar
2 eggs
4 tbsp milk
3/4 teasp (fake) rum
Zest of one lemon
3 tbsp apricot jam
2 tbsp water
Sugarflowers

for icing:

100 gr icingsugar

1 tbsp lemonjuice

1 tbsp water

foodcolouring or fruitjuice in different colours

Melt butter a little bit and let cool.

Beat eggs and sugar creamy and add lemonzest and rum. The sugar should be dissolved

Add flour bit by bit (mixer at low or use a spatula)and at last add butter to this mixture.

Fill small cups with mixture and bake 15 min at 200 ° C in middle of oven.

Warm apricotjam in a pan with 2 tbsp water and let is sift.

Direct out of oven remove cups of the madeleines and add a layer of apricot on top when they are still warm.Let cool

Make sugar icing by mixing all the ingredients and stir very well. Give a nice colour like for pink, use a toothpick to add the colour you need a very tiny amount.

Spread over cooled cakes and garnish with sugarflowers

If you dont want to use commercial foodcolouring, see below for a natural alternative for different (less intensive)colors. :

• Pink = berryjuice, beet juice,
• Reddish pink = juice of boiled raspberry (remove pulp)
• Orange = orange syrup, or
• Yellow = concentrated orange juice or saffron or a little turmeric powder mixed with little hot water
• Violet blue = boiled juice of blueberries (remove pulp)
• Green = spinach juice with turmeric powder.
• Brown = sifted cocoa, coffee powder or carob powder.