It was one of those moments when I really wanted cakes, but hadn’t the energy to do anything very complicated. An unfortunate side-effect of two six-day weeks. I’ll be so glad when the Boss-Man returns and I no longer have to be in charge.
But I really needed cakes. Or cookies.
So I had a rummage in my cupboards, and these were the result. The icing’s a sort of glace icing, but with some white chocolate powder as well.
For the Cakes:
100g softened butter
100g self-raising flour
100g caster sugar
2 tbsps raspberry jam
1 tsp vanilla essence
1 tbsp milk
Preheat the oven to about 180C.
Cream together the butter and sugar, then stir in the raspberry jam. Fold in the flour and vanilla essence, then stir in the milk.
Spoon into fairy-cake cases and bake for about twenty minutes.
Allow to cool (if you can wait that long) and ice as desired.
Honestly, it only takes about half an hour from start to finish.