Beano-style Cakes

Beano-style fairy cakes with a halved glacé cherry on top – half the calories of a swirly, whirly buttercream-topped cupcake, probably.

To make about 15:

Preheat the oven to 180 degrees.

Crack and weigh 3 eggs.  Weigh out exactly the same amount of self-raising flour, golden caster sugar and soft butter.  Pop into a bowl with a teaspoonful or two of vanilla essence and a teaspoonful of baking powder.

Use a hand-whisk to beat thoroughly over about 2-3 minutes, scraping down the edges of the bowl so that you don’t miss any of the mixture.

Put into a couple of lined tins and bake at 180 degrees for 12-20 minutes.  When they smell of cake and are bouncy to the touch, they are ready.

Once they are completely cooled, ice with normal, thick water icing and top with a halved glacé cherry.

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6 thoughts on “Beano-style Cakes

  1. Buttercream icing looks nice but in reality makes me feel sick. The cherry is a nice touch and reminiscent to me also of those Kipling bakewells, very childhood favourite too.

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