Monday, April 29, 2013

Fairy Cakes With Cranberry Jam

I made these delectable fairy cakes  for my Sunday school kids.  Lynn and myself held a Palm Sunday picnic for the 6 girls under our care.  Lynn and myself are the teachers for these Standard 3 gals.  It was a off day for our sunday bible school, so Lynn decided to have a picnic for our girls at her house - to have a bonding time with them and to tell them more about what Palm Sunday is about.  Lynn did a sketch to describe the  Palm Sunday using real palm leaves for the sketch.  Lynn is a passionate teacher .  You can see she really loves the kids and I am learning  a lot from her . Doing a job because you love it and doing it out of duty are  two different things .  I can see that she loves what she is doing.  The girls truly enjoyed the games, the sketch prepared by Lynn and not to forget today highlight   - the cakes prepared by yours truly :)  These fairy cakes are perfect for  children party. Simple to prepare and delicious.  Lynn only love butter cake, but surprisingly she said these cakes are delicious and she ate a few :)    I enjoy working together with Lynn . We both love the kids :)   Read on for the recipe :)

these fairy cakes are easy to prepare and I used
my own homemade cranberry can use any
jam for the fillings :)  I drop a dollop of jam onto
the cake batter to avoid the cake being too sweet

they rise up so nicely in the oven....and a tiny peek of jam can be seen

I am happy with my new bakes evenly
my faithful oven died on me a month ago

it has a crisp top and moist and soft on the inside :)
smell good too

Fairy Cakes With Cranberry Jam  - adapted from Cupcakes & Bakes


1 stick/110 g butter
1/2 cup/110 g superfine ( caster) sugar
2 eggs
1 cup/110 g self-rising flour
1 tsp baking powder
1/2 cup/ 75 g cranberry jam


Heat the oven to 350F (180C/ Gas Mark 4 )  Line a 12 hole muffin pan with paper cases.   

Put all the ingredients into a mixing bowl and beat well for 2-3 minutes until the mixture is well blended and smooth.  

Spoon enough of the mixture into the muffin cases to fill one-third full.  Add a good teaspoon of jelly ( jam) and cover with cake mixture.

Bake for 15-20 minutes until  the cakes are risen and golden.   Cool the cakes on a wire rack.  Makes 12

Enjoy !

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