Strawberry Fairy Cakes
4 tablespoons finely chopped Scotty Brand strawberries, drained
140g butter, room temperature
150g caster sugar
220g self-raising flour
1/4 teaspoon salt
- Preheat the oven to 170°C or Gas mark 3. Grease 12 muffin tins or line with paper cases.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Combine the self-raising flour and salt; stir into the butter mixture just until blended. Fold in strawberries last. Spoon the fairy cake mixture into the prepared tin, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin set over a wire rack. When cool, arrange the fairy cakes on a serving platter. Ice with desired icing.