125g unsalted butter, softened 125g caster sugar ½ teaspoon vanilla essence 125g self-raising flour 2 large eggs 3 tablespoons milk
FAIRY CAKE TOPPING
½ cup thickened cream, whipped 2 tablespoons strawberry jam icing sugar, to dust Preheat oven to 180°C. Line nine 1/3- cup capacity patty pans or muffin pans with paper cases. Using an electric mixer, beat butter and caster sugar until pale and creamy. Add vanilla essence and beat until well combined. Add flour, eggs and milk altogether and beat until just combined. Do not over-mix. Spoon mixture among prepared pans. Bake for 12–15 minutes or until a skewer inserted into centres comes out clean. Transfer to a wire rack to cool. To make fairy cakes, use a small sharp knife to cut a cone-shaped piece from top of each cake, about 2cm wide and 1cm deep. Cut each cone-shaped piece of cake in half to form 2 semicircles. Spoon whipped cream into holes in tops of cakes. Arrange semicircles of cake into cream to create fairy wings. Spoon a little jam between fairy wings and dust with icing sugar to serve.
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