Name: Mini jam and cream cakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 60 gram butter, chopped, at room temperature; 1/3 cup caster sugar; 1 egg; 1 teaspoon vanilla extract; 3/4 cup self-raising flour; 2 tablespoon milk; raspberry jam and whipped cream, to serve; icing sugar for dusting

Mini jam and cream cakes

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Makes 24 Item

Prep

10M

Cook

10M

Total

20M

Ingredients

60 gram butter, chopped, at room temperature

1/3 cup caster sugar

1 egg

1 teaspoon vanilla extract

3/4 cup self-raising flour

2 tablespoon milk

raspberry jam and whipped cream, to serve

icing sugar for dusting

Method

1.Preheat oven to moderately slow, 160°C. Lightly grease 2 12-hole mini muffin pans.

2.In a small bowl, using an electric mixer, beat butter, sugar, egg and vanilla together until creamy and combined. Add flour and milk and beat on low until combined. Increase speed and beat for 3 minutes until pale and smooth.

3.Spoon mixture into prepared recesses until 2/3 full.

4.Bake for 10-12 minutes until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.

5.Cut cakes in half horizontally and sandwich with jam and cream. Dust tops with icing sugar.

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Ingredients

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