Lemon Fairy Cakes: A Mary Berry Inspired Cake Recipe

Instructions:

1. Preheat oven to 180°C (350°F, Gas Mark 4). Line muffin tin with paper liners.
2. In a large bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the self-raising flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
5. Stir in the lemon zest and milk until evenly distributed.
6. Divide the batter evenly among the prepared muffin liners, filling each about 2/3 full.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the fairy cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. In a large bowl, beat the softened butter until light and fluffy. Gradually add the icing sugar, beating until smooth and creamy. Add the milk and continue beating until well combined.
10. In a separate bowl, stir the sieved raspberry jam until smooth. Divide the buttercream in half. Gently fold the raspberry jam into one half of the buttercream until just combined – do not overmix, you want to see swirls! Add a drop of pink food coloring if desired for a stronger color.
11. Fill a piping bag fitted with a large star tip (or simply use a knife) to top each fairy cake with the plain buttercream, followed by the raspberry swirl buttercream.
12. Serve & Enjoy!