These are adorable and perfect for a tea party. The strawberry compote is made by cooking strawberries down with a little sugar and can be kept in the fridge for weeks (and is delicious with porridge!).
- 125g butter, softened
- 125g caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 150g plain flour
- 1/4 tsp baking powder
- strawberry compote or any jam
- cream cheese and icing sugar, or whipped cream
- Preheat the oven to 190C and prepare 8 muffin cases.
- Cream the butter with an electric whisk. Add the sugar and vanilla extract and beat until fluffy.
- Add the eggs, one at a time, beating continuously. Sift in the flour and baking powder and mix.
- Divide between the muffin cases and bake for 8-12 minutes.
- When cool cut in half and layer compote and cream cheese, or make butterfly buns. Be creative!
(Recipe from "Bake" by Rachel Allen)
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