Strawberry Crush Fairy Cakes

1. Preheat the oven to 180° C, gas mark 4. Line a 12 hole bun tin with paper cake cases. Crush or purée the 125g strawberries to a pulp.

2. Put the 80g Fruisana, margarine, flour, vanilla and eggs into a large mixing bowl and using a hand held electric mixer, beat until smooth and creamy, scraping the sides down once or twice.

3. Mix the chopped strawberries into the cake mixture then spoon into the paper cases. For deeper cakes, only fill 10 cases.

4. Bake for about 20 minutes until risen and firm, turning the tin if the buns brown unevenly. Remove the cakes in their cases to a wire rack and cool completely.

5. Beat the crème fraîche with extra Fruisana to taste then spread on top of the cooled cakes and decorate with the remaining berries, cut in half.

Makes 10-12 cakes

125g ripe strawberries, hulled + 6 small berries for decoration
80g Fruisana Fruit Sugar
+ extra to sweeten the crème fraîche
125g soft margarine
125g self raising flour
1 tsp vanilla extract
2 free range medium size eggs
100g crème fraîche