1* beat the butter until creamy. Add half of the sifted flour-yeast mixture, the sugar and vanilla sugar. Work everything until you obtain a mousse-like preparation.
2* gradually incorporate the rest of the sifted flour-yeast mixture. Pour the batter into a piping bag fitted with a smooth tip. Pipe the batter into the paper cake cases until half full.
3* arrange the paper cake cases on a baking sheet. Bake the small cakes for approximately 25 minutes in a preheated oven.
4* decorate the center of the small cakes with a little currant jelly that has been previously heated. (I added currants and apricots).
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