To make 24 fairy cakes you will need:
175g soft butter or baking spread (I used spread to get a really fluffy batter)
175g caster sugar
200g self raising flour
1 level tsp baking powder
Splash of milk
Blob of strawberry jam per cake
Preheat the oven to 180. Mix all the ingredients -except the jam- together as per any other cake batter. Add a desert spoon of batter to each fairy cake then add a dab of jam on top. Cover the jammy top with a small amount of batter and smooth over with a knife.
Pop the cakes into the preheated oven for 12-15 minutes. They will cook quickly so keep an eye on them so they don't brown too much.
Once cooked (they should be springy to touch), cool on a rack. Once completely cool simply shower in icing sugar from a height. Et voila! Mini Victoria sponge cakes!
Perfect for morning coffee or afternoon tea orrrr just as a snack- they are mini, after all!
Wishing you a very Happy Easter - let's hope the rain stops soon.