Filled Fairy Cakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ¾ cup butter (softened)
- 1 ½ cups self-rising flour
- ¾ cup caster sugar
- 1 pinch salt
- 2 Tbsps milk
- 3 large eggs
- 1 tsp vanilla extract
- 4 Tbsps Lemon curd
- 4 Tbsps Raspberry jam (or strawberry jam)
- To decorate
- powdered sugar
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 bun tins.
2.
Put the butter, flour, sugar and salt into a mixing bowl. Mix together using an electric whisk until the mixture resembles breadcrumbs.
3.
Mix together the milk, eggs and vanilla until smooth.
4.
Slowly pour half of the egg mixture into the flour mixture and whisk until combined. Gradually add the remaining egg mixture, whisking constantly until smooth.
5.
Spoon into the tins and bake for 20-25 minutes until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
6.
Split the cakes in half horizontally through the centre. Spread 6 bases with lemon curd and 6 with jam, then replace the tops. Sift a little icing sugar over the top.
