Ingredients for Cherry Fairy Cakes
- Self Raising Flour
- pinch of salt
- 2 large eggs
- 100g softened unsalted butter
- Caster Sugar
- Glace Cherries
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How to Make Cherry Fairy Cakes
- Preheat oven to 180°C (350°F). Line a muffin tin with 18 paper liners.
- Sift together the flour and salt in a large bowl.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gently fold in the sifted flour mixture until just combined.
- Stir in the cherries and milk until evenly distributed.
- Fill each paper liner about ¾ full.
- Bake for 15-20 minutes, or until a skewer inserted into the center comes out clean.
- Let the cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Decorate as desired (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
31g
Fat
15g
Carbs
4g