Queen Cakes are a simple, straightforward bake, essentially a fairy cake/wee bun with raisins. If you don’t have raisins, then any dried fruit will do. Or even chocolate chips, which was the addition of choice for Little Miss Traybakes.
Now, as you can see from the photographs, my bun cases are a little larger than I needed for these Queen Cakes. I guess they are US cupcake sized. The recipe makes 12 traditional sized cakes and my bun cases were about half-full before they went into the oven. You probably want to aim for three-quarters full if you have larger cases and want the buns to fill them completely. But, hey, no one complained in our house!
Light, fluffy and sweet. And it was refreshing not to have any vanilla in these. I definitely didn’t miss it and they taste just like the wee buns of my childhood.
110g/4oz butter, softened
110g/4oz caster sugar
2 eggs, beaten
110g/4oz plain flour (all-purpose flour)
1 tsp baking powder
pinch of salt
50g/2oz dried fruit
- Preheat oven to 400F/200C.
- Place 12 paper bun cases in a bun tray.
- Cream butter and sugar until light and fluffy.
- Add the egg gradually and keep beating until incorporated.
- Sieve the flour, baking powder and salt and fold into the mixture with a metal spoon.
- Add the dried fruit.
- Divide the mixture evenly between the paper cases.
- Place on a tray in the oven and bake for 10-15 minutes until risen and golden brown.
- Remove from the tin and cool on a wire rack.
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