Fairy cakes

Treat yourself to a slice of magic. They are also know as butterfly buns.

ingredients

125g butter, softened
125g caster sugar
1 tsp vanilla extract
2 eggs
150g plain flour
1/4 tsp baking powder

FOR THE FILLING:

icing sugar for dusting
200ml creme Chantilly or vanilla butter cream icing
100ml raspberry strawberry jam

How to make it

Preheat the oven to 190 C 375F gas mark 5 Line 12 hole fairy cake tins, with 12 paper cases

Cream the butter into a large bowl or in a electric food mixer until soft. Add the sugar and vanilla extract and beat until the mixture is light and fluffy.

Add the 3 eggs, one at time, beating continuously, then sift in the flour and baking powder.

Divide the mixture evenly between the paper cases .Cook in oven 8-12 minutes, or until golden and springy to touch . transfer the cakes to the wire rack to cool.

When cooled cut the top of each cakes, then cut the tops in half to make butterfly wings. Set aside. Spread half a teaspoon or so of jam on top of each cake then spoon or pipe the creme Chantilly or butter cream on top of jam. Arrange two butterfly wings at an angle  on top of each cake. Dust the cakes with icing sugar.

Enjoy!