Fairy Cakes

Fairies love sweets. Honey, sweet cream, plump fruit tarts and of course spongy cakes. Here is my own recipe for Noni’s and Ariya’s favorite treat - Fairy Cakes. Enjoy with a cup of tea or coffee or any special drink you like.

Ingredients:

• ¾ C self-rising flour

• ½ C ultra-fine baker’s sugar

• ½ C butter (softened)

• 2 eggs

• 1 tsp almond extract

• 1-2 tbsp milk

Preheat oven to 350 degrees.

Line 12 regular muffins tins or 24 mini muffin tins

Directions:

1. In a mixing bowl, cream the softened butter and sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.

2. Beat in eggs one at a time, mixing well after each addition.

3. Add the almond extract and mix in.

4. Sift the flour into the bowl and fold it gently into the mixture using a spatula.

5. Add 1-2 tablespoons milk to achieve a soft, dropping consistency.

6. Spoon the batter evenly into the prepared cupcake tins, filling each about two-

   thirds full. (You will have batter leftover if you use the mini muffin tins.)

7. Bake the regular size for 13 minutes; bake mini size 10-11 minutes.

Decorate as you wish with whipped cream and fresh fruit, or your favorite icing or

buttercream frosting; add edible sprinkles or decorations for a finishing touch.

Recipe adapted from Mary Berry’s Fairy Cakes / British Baking Recipes