Made in the deluxe mini muffin pan A simple mix, cooked for 15 minutes
6oz sugar,
6oz butter,
6oz Self Raising Flour
3 medium free range eggs
1 1/2 teaspoon of baking powder
Mix all ingredients together in the classic batter bowl using a small mix and scraper.
Scoop mixture into deluxe mini muffin pan using small scoop and cook for 15 minutes or until cooked [gently press the middle, if it springs back up, their done!]
Place on a stackable cooling rack until cool.
Meanwhile, whip double cream in a small metal bowl, which has been chilled in the fridge, [this will make whipping easier]
Slice in half and fill with a teaspoon of strawberry jam.
Fill the accent decorator with the whipped cream and swirl cream on top of jam.
Sandwich together and then dust with icing sugar.
If you would like purchase any of the kitchen products used in this recipe, please click on any of the highlighted words to take you directly to my pampered chef website
1 comment:
Those look great Julie! I love a good Victoria sponge cake and these little baby ones would be great for tea parties!
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