yields 18 mini cakes
INGREDIENTS
125 GRAMS butter
3/4 CUP caster sugar
1 TSP vanilla or lemon essence
2 eggs
2 CUPS self-raising flour
1/2 CUP milk
1/2 cup jam
1/2 cup cream, whipped
icing sugar to dust with
DIRECTIONS
Beat the butter, sugar and vanilla or lemon essence until creamy.
Beat in the eggs one at a time.
Fold in the sifted flour alternately with the milk.
Fill 18 well-greased paper patty cases or well-greased muffin tins 3/4 full
Bake at 180°C for 12-15 minutes until well risen and golden.
Cool on a cake rack.
Cut out a small circle in the top of each cake and cut each circle in half.
Spoon a little jam in the center hollow and top with whipped cream. Arrange half circles to create wings and press into the cream and dust with icing sugar before serving.
YOU SHOULD ALSO TRY...
Lavender Whipped Cream
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Lavender Jelly
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contents copyright - FairyGardens - 2003