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Little fairy cakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Celebrate with adorable fairy cakes for a sweet continuation of the festivities!
Ingredients:
  • 225g self-raising flour
  • 150g plain flour
  • 220g caster sugar
  • 150g unsalted butter, softened
  • 165ml milk
  • 3 eggs
  • Finely grated zest of 1 lemon
  • 4.40 gm vanilla extract
  • 100s and 1000s, to coat
  • 60g strawberry jam or raspberry jam, plus extra to serve
  • 165ml thickened cream
Instructions:
  • Preheat your oven to 180°C. Prepare a 12-hole cupcake pan with paper cases. Combine the flours, sugar, butter, milk, eggs, zest, and vanilla in a large bowl.
  • Combine ingredients using electric beaters on low speed for 30 seconds or until smooth.
  • Beat at high speed for 2 minutes until the mixture is thick and the butter is fully incorporated.
  • Divide the mixture evenly among the paper cases using a spoon.
  • Bake for 20-25 minutes until puffy and golden. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Sprinkle the hundreds and thousands on a plate.
  • Microwave the jam until it's just melted. Cut a shallow round from the top of each cake and halve the rounds.
  • Brush each piece with jam, then coat generously with colorful sprinkles. Top with a dollop of fluffy whipped cream, place two coated pieces in the cream to form wings, and finish with a drizzle of extra jam on top.

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