fun stuff & kids : recipe bbbvbb

Razzer Fairies

Makes 24

Needed
Oven, grown-up, apron, weighing scales, fairy cake cases, muffin tin, cake, cooling rack, 1 big bowl, 1 small bowl, whisk, wooden spoon, teaspoon and very very clean hands!

Ingredients
200g / 1 ½ c self-raising flour
25g / 2/3 c caster sugar
155g/ 5 ozs unsalted butter (softened)
3 big eggs, lightly beaten
2 floz/ ¼ c milk
1tsp vanilla extract Filling
200g thick cream or greek yoghurt
2 dsp lemon curd
big handful of squashy raspberries

1. Get a grown up to put the over on 180C / 350F
2. Pop fairy cake cases into small muffin tin and put to one side
3. Put flour, sugar, softened butter, eggs, milk and vanilla extract into the bowl to star with soften and mix together with a wooden spoon till soft then beat together with a whisk until light and creamy.
4. Spoon fluffy mix into fairy cake cases in the muffin tin so that they are ¾ full.
5. Get the grown up to put them in the oven for approximately 20 mins until golden
6. Get grown up to test them with a skewer, it should come out clean not sticky.
7. Allow cakes to cool on a wire rack
8. Now for the tricky bit, remove a round of each cake using a teaspoon to make a hollow and put to one side.
9. In your other bowl smudge together thick cream, lemon curd and as many raspberries as you like, and spoon into the middle of cake.
10. Put the cake lid back on and it’s ready!!!!!!!