Vanilla fairy cakes
SERVES
18
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Baking
Method
Prepare two muffin tins lined with 18 muffin cases
Preheat oven to 180°C/350°F/Gas Mark 4. Put all ingredients except milk into a food processer, whizz until smooth. Scrape down the sides of the bowl, then add milk and whizz again. Divide mixture evenly between cases in the muffin tin.
Bake in preheated oven for 20-25 minutes or until risen and golden.
To make the icing, sieve the sugar into and add the lemon juice and sugar until it reaches spreadable consistency.
Ingredients
150g (5ozs) butter (at room temperature)
150g (5ozs) caster sugar
150g (5ozs) self-raising flour
2 large eggs
2 tbsp milk
½ tsp pure vanilla extract
Icing (optional):
225g (8oz) icing sugar
2 tbsp freshly squeezed lemon juice
1 tbsp water
Method
Prepare two muffin tins lined with 18 muffin cases
Preheat oven to 180°C/350°F/Gas Mark 4. Put all ingredients except milk into a food processer, whizz until smooth. Scrape down the sides of the bowl, then add milk and whizz again. Divide mixture evenly between cases in the muffin tin.
Bake in preheated oven for 20-25 minutes or until risen and golden.
To make the icing, sieve the sugar into and add the lemon juice and sugar until it reaches spreadable consistency.
