Pink Fairy Cakes
1 hr 15 min.
- For the cakes
- ½ cup butter
- ½ cup sugar
- 2 eggs
- 1 cup Quark (40 % fat)
- 2 ¼ cups all-purpose flour
- 3 tsps Baking powder
- 1 ¼ cups bottled Morello cherry (drained)
Soak the gelatine in a small bowl of cold water for about 5 minutes before squeezing out excess liquid. The gelatine should be gently warmed and not allowed to become hot.
Heat the oven to 180°C (160°C fan) 375°F, gas 5. Place paper cases in 2 x 12 bun tins.
Beat the butter with the sugar until pale and fluffy. Add the eggs and quark alternately.
Sift in the flour and baking powder and quickly beat until all the ingredients are moist. Mix half of the cherries into the mixture, reserving the rest for the decoration.
Spoon into the paper cases. Bake for 15-17 minutes. Test with a skewer or wooden cocktail stick- If it comes out clean, the buns are cooked. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
To decorate: soften the gelatine in cold water.
Puree the reserved cherries with a hand-held mixer. Squeeze out the gelatine and warm gently in a small saucepan with 2 tablespoons cherry puree.
Remove from the heat and stir in the remaining puree. Stir in 1 tablespoon icing sugar and the quark.
Spread the cherry quark on the buns. Halve the cookies and arrange 2 halves on each bun to resemble butterfly wings. Sift over the remaining icing sugar.