A favourite childhood memory of mine is baking fairy cakes, my siblings and I used to make fruit fairy cakes from an old recipe book. I still like to make the buns now but use different fillings, this time I added dark chocolate from Green & Blacks.
See the recipe below
Preparation time: 15 mins
Cooking time 15-20 mins
Oven temperature: 190, 375 F, gas 5
Makes 18
You will need:
200g/ 8 oz butter or margarine
200g/ 8 oz caster sugar
3 large eggs, lightly beaten
200g/ 8 oz self-rising flour
75g/ 3 oz chocolate chips
Method:
Place 18 paper cake cases on a baking tray or in two deep bun tin trays.
Cream the butter or margarine with the sugar until light and fluffy.
Tip: Add vanilla essence for added sweet flavour
Gradually beat in the eggs. Carefully fold in the flour and the chocolate chips, using a metal spoon.
Divide the mixture between the paper cases. Bake in a moderately hot oven for 15-20 minutes, or until risen and golden brown. Transfer to wire rack to cool.
Recipe adapted from Hamlyn New All Colour Cookbook
See the recipe below
Preparation time: 15 mins
Cooking time 15-20 mins
Oven temperature: 190, 375 F, gas 5
Makes 18
You will need:
200g/ 8 oz butter or margarine
200g/ 8 oz caster sugar
3 large eggs, lightly beaten
200g/ 8 oz self-rising flour
75g/ 3 oz chocolate chips
Method:
Place 18 paper cake cases on a baking tray or in two deep bun tin trays.
Cream the butter or margarine with the sugar until light and fluffy.
Tip: Add vanilla essence for added sweet flavour
Gradually beat in the eggs. Carefully fold in the flour and the chocolate chips, using a metal spoon.
Divide the mixture between the paper cases. Bake in a moderately hot oven for 15-20 minutes, or until risen and golden brown. Transfer to wire rack to cool.
Recipe adapted from Hamlyn New All Colour Cookbook
No comments:
Post a Comment