Every time I bake these little gems they are a fabulous hit. It has been quite some time since I last baked them so I thought now is as good a time as any to make a batch. I am taking them in to ZaGrandma’s and ZaPop’s (my mum and dad) for them and the beautiful families they have staying with them at the moment. They have all had a challenging week to say the least and I hope that a little bit of homemade goodness and perhaps a hot cuppa will help them soldier on for the rest of the week. Love you all.
The best thing about this recipe is the fact that everything goes in the bowl altogether and then you mix. No creaming needed its great!!!
As I have said before I am a huge fan of The Australian Women’s Weekly Cookbooks and that’s where I originally found this recipe.
1 1/2 cups self-raising flour
2/3 cup castor sugar
125g butter, softened (I cube it up and zap in microwave for about 10 seconds)
1/4 cup milk
1 teaspoon vanilla essence
1/2 cup jam or lemon butter, approximately
300ml thickened cream, whipped
1. Line a 12 hole muffin pan with muffin cases
2. Sift dry ingredients into bowl of electric mixer, add butter, eggs, milk and essence. Beat on medium speed for about 3 minutes or until mixture is smooth and slightly lighter in colour.
3. Drop approx 2 heaped tablespoons of mixture into prepared cases. Bake in moderate oven about 20 mins or until lightly browned, cool in pans.
4. Using a fine-pointed knife, cut circles from tops of cakes about 1 cm from edge and 1.5cm down into cakes.
5. Place about 1/2 teaspoon of jam or lemon butter into cavities of cakes, top with whipped cream. Place tops in position. Dust with sifted icing sugar.
Note: If you want the cakes to be butterfly cakes cut the circle cut out in half and pop on the cream like wings, you could even pretty them up with a few silver sprinkles.