Name: Fairy cakes
Cook time: 20 min
Total time: 20 min
Ingredients: 1 1/2 cup self-raising flour; 2/3 cup caster sugar; 125 gram butter, softened; 3 eggs; 1/4 cup milk; 1 teaspoon vanilla essence; 1/2 cup jam or lemon butter, approximately; 300 millilitre carton thickened cream

Ingredients

1 1/2 cup self-raising flour

2/3 cup caster sugar

125 gram butter, softened

3 eggs

1/4 cup milk

1 teaspoon vanilla essence

1/2 cup jam or lemon butter, approximately

300 millilitre carton thickened cream

Method

1.Line two 12-hole deep patty pans with paper cases.

2.Sift dry ingredients into small bowl of electric mixer, add butter, eggs, milk and essence. Beat on medium speed about 3 minutes or until mixture is smooth and slightly lighter in colour.

3.Drop 1½ tablespoons of mixture into prepared paper cases. Bake in moderate oven about 20 minutes or until lightly browned, cool in pans.

4.Using a fine-pointed knife, cut circles from tops of cakes about 1cm from edge and 1.5cm down into patty cakes.

5.Place about ½ teaspoon of jam or lemon butter into cavities of cakes, top with whipped cream. Place tops in position. Dust with sifted icing sugar.

To make butterfly cakes, a variation of fairy cakes, cut the circle of cut-out cake in half, replace on the cream like wings. Decorate with silver cachous.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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