40mins
4 tablespoons finely chopped Scotty Brand strawberries, drained
140g butter, room temperature
150g caster sugar
3 eggs
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.
