Fairy cakes? I haven’t made or seen them in ages! Everything recently has been about the cupcake and its buttercream icing. I wanted to relive my childhood and bring fairycakes back!
The rustling of the smaller cases as you try and take them apart to set in the muffin tray. That used to be my job with my Mum, when she baked. Now my little one has taken over the tradition. Though he is a bit more vocal than me at the age of three. Especially as he loves baking and cooking. He sat on the kitchen work top and was telling me I had to measure out 100g of sugar and flour! Seriously it’s my recipe that I’m just putting together and how did he figure out the measurements?!
He then helped put the raspberries in each case and I dolloped over the sweet batter before baking. The result was a soft sponge fairy cake with fresh raspberries that had turned gooey and had melted to form a lovely tart sensation at the bottom of the cake
I have a few left, so I’m about to make myself a cup of masala chai and sit down for my fairycake!
Have a fruitful day! Much love and light, D x
100g softened butter/low fat butter spread
100g granulated sugar
2 free range eggs
1 tsp vanilla extract
100g self raising flour
2 tbsp milk
Melted chocolate to drizzle
• Preheat the oven at 180°c/350°f, line a 12 hole muffin pan with fairy cake paper cases
• Cream the butter and sugar in a large bowl or food processor. Add the eggs and beat well.
• Stir in the vanilla extract and milk, fold in the flour. The batter should be drop like in consistency
• Put 3 raspberries in each cake case and then fill each case up with batter
• Place in the oven for 10-15 minutes until golden brown or when poked a skewer comes out clean
• Cool the cakes in the muffin pan and then drizzle over with a little melted chocolate