31 days of Christmas: Quick, simple and scrumptious queen cakes

Bake these scrumptious queen cakes, which are super easy and quick to make, and enjoy them with a cup of tea, cappuccino or coffee.

We have also added a vegan version of this delicious recipe.

Queen cakes

Ingredients

• 1 cup of butter, softened
• 1 cup of white sugar
• 1 ¾ cups of self-rising flour, divided
• 4 eggs, beaten, divided

Instructions

1. Preheat oven to 180°C. Grease 24 fairy cake cases (muffin cups) or line with paper liners.
2. Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add half of the flour and half of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
3. Bake in the pre-heated oven until golden, 10 to 12 minutes.

This recipe was found on allrecipes.com

ALSO TRY: 31 days of Christmas: Sticky, sweet and delicious toffee apples

Vegan queen cakes

Ingredients

• 200ml of plant milk
• 20ml of white vinegar
• 200g of self raising flour
• 200g of caster sugar
• Half a teaspoon of baking powder
• Pinch of salt
• 80ml of sunflower oil
• 1 teaspoon of vanilla extract

Instructions

1. Preheat the oven to 200°C.
2. Put 12 cake cases into a 12 hole muffin tin.
3. Stir the vinegar into the milk and leave to stand while you prepare the rest of the ingredients (about five minutes).
4. Sieve the flour, salt and baking powder into a large mixing bowl.
5. Add the sugar and stir to mix.
6. Add the oil and vanilla extract to the milk.
7. Slowly pour the milk into the dry ingredients and stir to mix thoroughly.
8. The mixture is quite wet, so it is easiest if you now transfer it to a jug to make it easy to pour into the cake cases.
9. Pour the mixture into the cake cases evenly, and not quite full to the top.
10. Bake in the centre of the oven for 20-25 mins or until golden brown on top. They should spring back to the touch, and a skewer inserted into the middle should come out clean.
11. Leave to cool on a wire cooling rack. Then store in an air tight container for 3-4 days.
12. If you like, you can ice them with our buttercream icing and decorate.

This recipe was found on superhappywinfood.co.uk