Breeze’s favorite Fairy Cakes.

This is the recipe I have made and I love them, I cover them with icing (made with icing sugar and a little water)  or with melted chocolate and often add a cherry on top.

 

Ingredients

• 110g/4oz butter or margarine, softened at room temperature
• 110g/4oz caster sugar
• 2 free-range eggs, lightly beaten
• 1 tsp vanilla essence
• 110g/4oz self-raising flour
• 1-2 tbsp milk

 

Preheat the oven to 180C/350F/Gas 4 and line a fairy cake tin  with 12 paper cases.

1. Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
2. Fold in the flour using a large metal spoon. Add a little milk to make the mixture a dropping soft  consistency and spoon the mixture into the paper cases until they are half full.
3. 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.

 

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