R khooks

Fairy cakes with cherry mascapone cream

Ahhhhhhh my head…I’m currently suffering from a rather bad hangover (I personally prefer the French term ‘fatiguée‘, meaning you’re feeling a bit tired). I hopped across the channel to see my good friends back in London town which meant a lot of catching up and parties to go to. Luckily the English know the right remedy for a hangover. A good ‘fry up‘ does the trick. The greasier the better. A croissant just doesn’t hit the spot.
Thank goodness I made these little gems during the week. I have know idea how these would have turned out if I were to make them in my current state. Us English call them fairy cakes, Americans call them cupcakes and the French, well ‘petits gateaux‘?

Fairy cakes with cherry mascarpone cream

175g self raising flour
110g butter softenend
110g sugar
2 eggs beaten
1 tsp vanilla essence
1 tbsp milk
125g mascarpone
3 tbsp cherry jam
icing sugar to dust

12 hole muffin tin lined with muffin cases

Preheat the oven to 180°c. Cream together butter with sugar until fluffy. Mix eggs and vanilla essence. Sift in flour. Mix add milk. Spoon heaped tablespoon in each case. Bake for 15 minutes or until cake bounces back when touched. Leave cakes to cool. Mix together mascarpone with jam. Take small pointed knife and cut a cone shape hole in the centre of each cake. Fill hole with mascarpone. Cut pointed end off cone shape, so you just have a top. Place top on mascarpone. Dust with icing sugar.