Red Berry Fairy Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cakes
- 2 eggs
- 1 cup self-rising flour (sifted)
- 1 tsp Baking powder
- ⅔ cup butter (softened)
- ⅔ cup superfine caster sugar
- For the cream cheese topping
- ¼ cup unsalted butter
- ⅔ cup cream cheese
- ½ cup powdered sugar
- ½ tsp vanilla extract
- To decorate
- 4 Tbsps Raspberry jam
- 12 Sugar flower
- powdered sugar
Preparation steps
1.
For the cakes: preheat the oven to 160°C (140° fan) 325°F gas 3. Place 10-12 paper cases in a bun tin.
2.
Put all the ingredients for the cakes into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
Carefully cut round the tops of the cakes with a cutter or sharp knife and remove the top of each cake. Slice the tops in half to form 2 ‘wings’.
5.
Spoon about 1 teaspoon of jam on top of each cake.
6.
For the cream cheese topping: beat the butter until soft, then beat in the cheese until blended. Sift in the icing sugar and stir in the vanilla until smooth.
7.
Spoon into a piping bag and pipe on top of each cake. Spoon into a piping bag and pipe swirls on top of the jam. Place a sugar flower in the centre of each cream swirl.
8.
Press the ‘wings’ into the cream and sift icing sugar over the top.
