I’ve basically nabbed the core recipe for fairy cakes from the side of the Dove’s Self Raising Flour pack here but I’ve added a bit of a twist by adding an ace little favour combination which was inspired by the dregs of my kitchen cupboard and fruit bowl. I wasn’t sure this was going to work but it makes a pretty damn tasty batch of moist, clementine scented cakes filled with morsels of dark chocolate and cranberry pieces. These disappeared pretty sharpish in my office and will definitely be making a come back for any impromptu cake deserving sessions in the future, any old excuse will do.
Makes about 20 in bog standard fairy cake cases.
- 150g butter
- 150g sugar
- 150g gluten free self raising flour (I used Dove’s)
- 1 small packet of dried cranberries
- 100g dark chocolate
- Juice and zest of 2 clementines
Pre heat the oven to 180 degrees.
Cream the butter and sugar until light and fluffy. Beat in the eggs one by one, add the orange juice and zest, then the cranberries, chocolate and flour. Spoon into cases, about half full. Bake for about 15 min or until lightly golden and cooked through.
Once cooked leave to cool, then eat, share and stand back and be proud – Well that would be the safest advice but actually what you want to do is try one of these little bad boys warm from the oven when the chocolate is still all melty and delicious and tell yourself you deserve it and really you are just checking the quality right? Yeah? You know what I’m talking about.