Vanilla and Raspberry Fairy Cakes

cook 20 mins
  • 125 g (4 oz) butter or margarine, softened
  • 125 g (4 oz) self-raising flour
  • 125 g (4 oz) caster sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 12 teaspoons raspberry jam, to serve
  • In a bowl, beat together the butter, flour, sugar, eggs and vanilla extract until really smooth, pale and creamy. Divide the batter between the greased or paper case-lined cups of a 12-cup muffin tin.
  • Bake in a preheated oven, 190˚C (350˚F), Gas Mark 5, for 12–14 minutes until risen, pale golden in colour and firm to the touch – a wooden cocktail stick inserted into the cakes should come out clean.
  • Cool on a wire rack and serve each cake topped with a teaspoon of raspberry jam.
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