“I eat quite healthily normally but, like everyone, have relapses and give in to the odd cake.” - Denise Van Outen
We stayed in at home today as the weather was cool and wet. After getting through quite a few chores, we made fairy cakes for afternoon tea. With a cup of fragrant, pale, Oolong tea and some Mozart playing in the background, it was perfect fare for an Autumn afternoon.
Raspberry Fairy Cakes
120g butter, softened at room temperature
120g caster sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
120g self-raising flour
1/4 tsp baking powder
1/4 tsp cream of tartar
2 tbsp milk
A little melted butter
Double cream, whipped
Preheat the oven to 180˚C and line 2 x 12-hole fairy cake tins with paper cases. Spray lightly with non-stick cooking spray.
Cream the butter and sugar together in a bowl until pale and light. Beat in the eggs, a little at a time, and stir in the vanilla extract. Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
Take each cake and cut out a shallow inverted cone in its top, the apex going in about a third of the way through the cake. Reserve the cone.
Lightly brush the inside of the hole of the fairy cake with melted butter and fill it with raspberry jam. Pipe some whipped cream over the jam and the top of the cake. Cut each reserved cake cone into two pieces and place over the cream. Dust with icing sugar.
This post is part of the Food Friday meme.