Little fairy desserts

Little fairy desserts


Little fairy desserts

The ingredient of Little fairy desserts

  1. 1 1/2 cups (225g) self-raising flour, sifted
  2. 1 cup (150g) plain flour, sifted
  3. 1 cup (220g) caster sugar
  4. 150g unsalted butter, softened
  5. 2/3 cup (165ml) milk
  6. 3 eggs
  7. Finely grated zest of one lemon
  8. 1 teaspoon vanilla extract
  9. 100s and 1000s, to coat
  10. 60g strawberry jam or raspberry jam, plus extra to serve
  11. 2/three cup (165ml) thickened cream, whipped

The instruction how to make Little fairy desserts

  1. Preheat the oven to a hundred and eightyu00b0C. Line a 12-hole cupcake pan with paper instances. Place the flours, sugar, butter, milk, eggs, zest and vanilla in a big bowl.
  2. Using electric powered beaters, beat on low velocity for 30 seconds or until mixed.
  3. Increase pace to high, then beat for two mins or till the combination is thick and the butter has been incorporated.
  4. Spoon the combination into the paper cases.
  5. Bake for 20-25 mins till risen and golden. Leave to chill inside the pan for five minutes, then turn out onto a rack to chill completely.
  6. Place the 100s and countless numbers on a plate.
  7. Warm the jam in the microwave until simply melted. Cut a shallow spherical from the pinnacle of each cake, then halve the rounds.
  8. Brush every piece with jam, then coat inside the 100s and hundreds. Place a dollop of whipped cream on each cake and take a seat 2 coated pieces in the cream to form wings. Finish with a little greater jam on top.

Nutritions of Little fairy desserts



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