I’d like a pound for every time I’ve made these delights over the years. School fetes, birthday parties, lunch boxes and afternoon teas, the list goes on. These are so light and fluffy and full of white chocolate gorgeousness. One of my most popular bakes, kids and adults love them. Do you eat the cherry?
125g self raising flour
125g caster sugar
25g white chocolate chips
12 glacé cherries
1 teaspoon vanilla extract
2 tablespoons milk
1 teaspoon baking powder
200g icing sugar
Couple of teaspoons iced water to mix up
1/2 teaspoon vanilla extract
Pre heat oven to 200C / 180C fan and line a 12 hole tin with fairy cake cases.
Place your butter and caster sugar in your mixing bowl and cream together either by hand or with an electric whisk.
Beat the eggs and fold them into the mixture along with the flour, baking powder, 1 teaspoon vanilla and choc chips.
Now add the milk one tablespoon at a time and continue to whisk.
Pour into your cake cases and bake on the middle shelf of the oven for approximately for 15-20 minutes.
Remove from oven and cool completely on a wire rack.
Meanwhile, mix up your icing sugar, water and vanilla extract. You don’t want to add too much water or the icing will be too pale and see through so add a tiny bit at a time.
Once you have a thick white glossy paste that drops off the spoon ice your cakes and pop on the cherries.
Sit and enjoy your delights with a cup of tea.