Fairy Cakes
This will take older generations back to their first baking lessons...
and what an easy recipe to start the new young cooks off with.
Tinkerbell loves fairy cakes!
Ingredients
125 grams butter
3/4 cup caster sugar
1 tsp vanilla or lemon essence
2 eggs
2 cups self-raising flour
1/2 cup milk
1/2 cup jam
1/2 cup cream, whipped
icing sugar to dust with
Method
Beat the butter, sugar and vanilla or lemon essence until creamy.
Beat in the eggs one at a time.
Fold in the sifted flour alternately with the milk.
Three-quarters fill 18 well-greased paper patty cases or well-greased muffin tins.
Bake at 180°C for 12-15 minutes until well risen and golden.
Cool on a cake rack.
Cut out a small circle in the top of each cake and cut each circle in half.
Spoon a little jam in the centre hollow and top with whipped cream.
Arrange the "wings" into the cream and dust with icing sugar before serving.
optional names : Butterfly cakes as I knew them . the more I read the recipe , the more I was certain they were "Butterfly" cakes especially with the
sifted icing sugar
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