I enjoyed making these fairy cakes. For a slightly healthier option, natural yoghurt or crème fraîche may be used instead of cream if preferred. Blueberries may be substituted with any other fruit. Chopped kiwi, grapes or other berries may work well too.
- 1 tsp Baking Powder
- 100g Caster Sugar
- 2 large eggs
- 1 lemon (finely grated zest only)
- 100g Self-Raising Flour
- 100g Unsalted Butter (softened)
- 150ml Fresh Cream
- 125g Fresh Curd
- 36 Blueberries
- 1 tbsp Icing Sugar for dusting (optional)
- Preheat the oven to 180°/gas mark 4. Line a 12-hole bun tin or fairy cake tin with fairy cake-sized paper cases.
- Put all the ingredients for the fairy cakes in a large bowl and beat until smooth and well combined.
- Divide the batter evenly between the paper cases. Bake in the oven for 15 to 20 minutes until lightly golden, risen and cooked through. A skewer should come out clean from the centre. Remove from the tin and leave to cool on a wire rack. Leave to cool.
- Once cool, use a sharp knife to slice the top off each fairy cake to give a disc. Cut this in half and set the pieces aside. Spread an even amount of lemon curd on top of each fairy cake.
- Whip the cream to soft peaks, then spoon a small dollop in the centre of each one.
- Arrange two of the reserved fairy cake halves sitting upright on top of each one to resemble butterfly wings. Put three blueberries down the centre of each one. Dust with a little icing sugar.