Strawberries and Cream Fairy Cakes
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Jul 2012, p48)
Recipe type: Snack
Cuisine: English
Serves: 24
Ingredients
- 225g caster sugar
- 225g self-raising flour
- 115g unsalted butter, softened
- 3 eggs
- 1tsp vanilla extract
- 100ml double cream
- TOPPING
- 200ml double cream
- ½tsp vanilla extract
- 1tbsp icing sugar
- 6 strawberries, hulled and quartered
Instructions
- Preheat oven to 180C. Line 2*12-hols tins with 24 fairy cake cases. Place sugar, self-raising flour, butter, eggs, vanilla and double cream in food processor and whizz together until smooth and combined.
- Divide batter between cases and bake for 20mins until just golden on top and skewer inserted into centre of cake comes out clean. Cool in tine for 5mins, then leave to cool completlely on wire rack.
- For topping, put cream, vanilla and icing sugar in bowl. Using electric beaters, whisk together until cream thickens and holds its shape. Swirl or pipe onto cupcakes and decorate with strawberries.
Nutrition Information
Calories: 180 Fat: 11.6g Saturated fat: 7g Carbohydrates: 16.7g Sugar: 10.5g Salt: 0.12g Fibre: 0.4g Protein: 2g
