Makes
12
Ingredients
- 1 1/2 cups (225g) self-raising flour, sifted
- 1 cup (150g) plain flour, sifted
- 1 cup (220g) caster sugar
- 150g unsalted butter, softened
- 2/3 cup (165ml) milk
- 3 eggs
- Finely grated zest of 1 lemon
- 1 tsp vanilla extract
- 100s and 1000s, to coat
- 60g strawberry or raspberry jam, plus extra to serve
- 2/3 cup (165ml) thickened cream, whipped
Method
- Preheat the oven to 180°C. Line a 12-hole cupcake pan with paper cases. Place the flours, sugar, butter, milk, eggs, zest and vanilla in a large bowl.
- Using electric beaters, beat on low speed for 30 seconds or until combined.
- Increase speed to high, then beat for 2 minutes or until the mixture is thick and the butter has been incorporated.
- Spoon the mixture into the paper cases.
- Bake for 20-25 minutes until risen and golden. Leave to cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
- Place the 100s and 1000s on a plate.
- Warm the jam in the microwave until just melted. Cut a shallow round from the top of each cake, then halve the rounds.
- Brush each piece with jam, then coat in the 100s and 1000s. Place a dollop of whipped cream on each cake and sit 2 coated pieces in the cream to form wings. Finish with a little extra jam on top.
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