The Fairy cakes Recipe are always so popular. are a basic vanilla sponge mix with lemon icing. Decorate them with creative flair. We like to use jelly beans and other small, brightly colored candies.
Makes 24
IngredientS:
Special equipment 2 x 12-hole muffin pans, greased or lined with paper cases
1 1⁄4 sticks butter, softened
3⁄4 cup superfine sugar
1 1⁄4 cups self-rising flour
1 1⁄2 tsp baking powder
1 1⁄2 tsp vanilla extract
3 eggs
For the icing
1 1⁄4 cups confectioners’ sugar
about 3 bsp lemon juice
To decorate
candies of your choice
Method:
1 Preheat the oven to 350˚F (180˚C). Put all the ingredients for the cakes into a large mixing bowl and beat with an electric whisk until smooth. Spoon evenly into the pans.
2 Bake for 12–15 minutes or until risen and pale golden brown. Set aside to cool, then remove the cakes from the pans.
3 To make the icing, sift the confectioners’ sugar into a bowl and add enough lemon juice to make a fairly stiff paste. Spoon a circle of the icing on the top of each cake. While the icing is still soft, decorate with the candies of your choice.
VARIATIONS
Chocolate chip fairy cakes Add scant 1oz (25g) dark chocolate chips to the basic sponge mix.
Lemon party cakes
Add the grated zest of 1 lemon to the basic sponge mix.
Orange fairy cakes Add the grated zest of 1 orange to the basic sponge mix. For the icing, use orange juice or orange blossom
water instead of lemon juice.
Rosewater fairy cakes
For the icing, use 2 tbsp rosewater and 1 tbsp water instead of the lemon juice.
PREPARE AHEAD AND FREEZE
The cakes can be made and iced up to 1 day ahead. Freeze for up to 2 months.
 |
| Fairy cakes Recipe |
