Sultana Fairy Cakes

Tragedy, Cyril (the man who is not my husband) went to the cake tin at lunch time to find that there was on one cup cake left, so he promptly eat it, leaving me with nothing to have after my cheese on toast. I needed to make something quick, so Sultana Fairy Cakes it had to be!

Here is my recipe. Makes 24 fairy cakes.

Sultana Fairy Cakes.

6 oz butter
6 oz caster sugar
3 eggs
drop of vanilla extract
6 oz self raising flour
3 oz sultanas
24 paper bun cases

1. Pre heat oven to 180*C
2. Cream the sugar and butter together until pale and fluffy.
3. Break the eggs into a jug, add the vanilla extract, and whip together with a fork.
4. Pour a small quantity of the eggs into the cake mix, and beat the eggs in. Repeat until all of the eggs have been used up. I add a little flour into the cake mix with the eggs towards the last few pourings of the eggs as this stops the mix from curdling. If the mix curdles, it is not the end of the world, the buns will still taste OK, maybe just a little grainy.
5. Sift the flour in 2 lots into the bowl. Gently fold in the flour using a metal spoon.
6 Add the sultanas and gently fold this in.
7 Using a desert spoon, spoon the cake mix into the bun cases.
8. Cook for 20 mins (18 if using a fan oven)
9. Cool on a wire rack, and then store in an airtight tin. These keep well for about a week. The buns can also be frozen.