Blueberry fairy cakes with purple clotted cream
recipe
Blueberry fairy cakes with purple clotted cream
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These are smaller versions of their grown-up cousin, the muffin. They can be baked well in advance and frozen. Ice and decorate just before serving.
Ingredients
- 125g / 4 1/2 oz blueberries
- 225g /8 oz plain flour
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- pinch of salt
- 1 tsp ground cinnamon
- pinch of freshly grated nutmeg
- 125g / 4 1/2 oz caster sugar
- 2 eggs
- 85g / 3 oz unsalted butter, melted
- 1 x 142ml tub soured cream
- 3 tbsp milk
- 1 tsp vanilla extract
- 2-3 tbsp demerara sugar
- For serving:
- 1 tub clotted cream
Serves:
25
Directions
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- Use small paper cases to line the fairy cake tins. Preheat the oven to / / Gas
- In a large bowl sift together the flour, baking powder, bicarbonate of soda, salt and spices. Stir in the sugar and make a well in the centre.
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