delicious and fun to make
Ingredients:
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110g (4 oz) unsalted butter, softened (or soft margarine)
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110g (4oz) caster sugar
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2 large eggs, lightly beaten
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110g (4oz) self raising flour
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Half a teaspoon vanilla extract
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2-3 tablespoons milk
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12 paper fairy cake cases
Method:
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Preheat the oven to 200°C/400°F/Gas mark 6
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Cream the butter (or margerine) and caster sugar until pale and fluffy
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Slowly add the eggs and flour, alternating dessertspoonfuls at a time and then the vanilla extract
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Add the milk to make a soft dropping consistency
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Line a 12 bun fairy cake tin with 12 paper cake cases and divide the mixture between them (or put the cases onto an oven tray)
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Bake in the oven for about 15-20 minutes until golden on top then carefully remove from the oven
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Leave to cool on a wire rack
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Decorate with white, golden or coloured icing or butter cream and top with sweets of your choice
Icing Flavours: Try using lemon or lime juice instead of water when making the icing
Note: The mixture can be made in a mixer or by hand. It can also be made in a food processor… mix all the ingredients together, except the milk, until smooth. Lastly, add the milk and pulse until you have a soft dropping consistency.
Makes 12
