With Valentines around the corner we unashamedly, embraced luuuurve over the weekend in our gaff.
And why the hell not aye?
We kicked off our lazy Sunday morning listening to ‘Steve Wrights Sunday Love Songs’ on the radio, whilst tucking into croissants warm from the oven, smothered in Nutella with slices of the seasons first luscious strawberries on the side.
Hell they were good!
Then we baked the most adorable, fairy cakes (recipe below) filled with blueberry jam and iced with cream cheese icing and far too many sprinkles, in shades of pink, naturally…
Finally, we painted, stuck and sprinkled, and Victoria made a cute stuffed felt heart, pictured above, before we all collapsed ‘loved-out’ in front of Cinderella, the ultimate romantic movie…
Here’s my recipe for Valentines Blueberry Fairy Cakes
You really can’t go wrong with a batch of decorated fairy cakes, or even this muffin recipe right here.
I normally make plain fairy cakes, although this time I fancied ‘loving-up’ my regular recipe, so I placed a tiny dollop of jam inside each light little cake, like a little blueberry heart (Ok, I think I can lay off the lovin’ now…).
I used blueberry, although raspberry or strawberry jam would be fab here too. I then iced them with a cream cheese frosting, and my children then plonked about a kilo of Valentine sprinkles on the top.
Make them, ice them and eat then greedily with a hot cup of tea!
What You Need…
(all ingredients should be room temperature)
125g unsalted butter, softened
125g white sugar
2 large eggs
125g self-raising flour
1/2 teaspoon vanilla extract
3 tablespoons milk
Approximately 3 tablespoons of blueberry jam
12 hole muffin tin lined with 12 muffin papers
What you do…
- Preheat the oven to 200°C.
- Put all of the ingredients except for the milk and jam into a large bowl and beat till well combined.
- Now beat in the milk.
- Spoon half of the mixture into the paper cases, then with a teaspoon make a tiny well in the centre of each one.
- Place a small amount of jam into each little crater, approximately a 1/4 of a teaspoon – go easy as too much and it will bubble out of the cakes on cooking.
- finally spoon the remaining mixture over the tops of the jam, covering it completely.
- bake in the oven for 15 – 20 minutes, or until they are cooked and golden.
- Once bearable, place the little cakes on a wire rack to cook.
Once the cakes are cooled you can ice them as you prefer, I used this recipe for a cream cheese frosting, but this one for a buttercream frosting is also pretty scrummy. Although, I have to say they are pretty damn fab simply dusted with icing sugar.
Will you be cooking a romantic dinner or baking a sweet treat for your loved ones this Valentines, tell me all in the comments below!
ah Sarah…your my true inspiration x
Hey! Ditto back atcha xxx
Noooo I don’t want to be canary I want to be sally and my password’s canary>>> flip soooo useless at these things
Oh I liked Canary! lol x
Sarah, you never cease to amaze me !!!! your just fab and I cannot wait to try one of these…yum yum xx
There are two with your name on in my fridge! xxx
Lucky Nancy to have Sarah around the corner! You never cease to amaze me too, love your blogs Sarah XXX
Thank you so much for commenting!!! Yes I agree she is lucky to have me! lol! Actually I think it’s the other way around! x