Raspberry Pixie Cakes

I love baking. Fairy cakes are delicious and by playing around with the recipe you can soon make them even better. According to legend, fairies are good - but pixies are naughty.

So here's some utterly wonderful raspberry pixie cakes! Makes 12.

L xx

Ingredients
Pixie cakes

175g butter
175g caster sugar
175g self raising flour, sieved
3 eggs
4 tbsp Little Red Berry Raspberry Gin

2 tbsp fresh raspberries; washed, dried & cut into halves

Extra Little Red Berry Raspberry Gin for brushing

Icing
250g butter
500g icing sugar, sieved
4tbsp Little Red Berry Raspberry Gin

Fresh raspberries to decorate, if desired

Method

1. Cream together the butter and sugar until fully combined, light and fluffy.
2. Beat the eggs and then add them gradually - I like to use an electric mixer.
3. Add the flour, stirring with a wooden spoon. Gently or you'll knock the air out!
4. Add the gin and halved raspberries, stirring gently until fully combined.
5. Spoon into bun cases - each should be around two thirds full.
6. Bake at 160c for around 20 minutes, until a skewer comes out clean.
7. Transfer to a wire rack, brush with Little Red Berry Raspberry Gin, and allow to cool.
8. Add all of the icing ingredients to a bowl and combine using an electric mixer.
9. Spoon into a piping bag and decorate your buns.
10. Top with fresh raspberries if desired.