Our recipe
Using paper cake cases this recipe is one of the easiest to make and bake. It can be fun to make with children who could experiment with alternative toppings. The recipe makes 24 small cakes.
Fairy Cakes
Customer rating:
2 customer reviews
Ingredients
| Cakes | ||||||
| 150g/6oz | Butter | |||||
| 150g/6oz | Caster Sugar | |||||
| 3 | Eggs | |||||
| ½tsp | Vanilla Extract | |||||
| 150g/6oz | Self Raising White Flour or Self Raising Wholemeal Flour or Gluten Free Self Raising Flour | |||||
| 1tbsp | Milk | |||||
| 24 | Paper Cake Cases | |||||
| Topping | ||||||
| 75g/3oz | Icing Sugar | |||||
| 1tsp | Lemon Juice | |||||
| 12 | Glacé Cherries | |||||
Method
- Beat together the butter & sugar until light and fluffy.
- Beat in eggs and vanilla.
- Beat in the flour and milk.
- Spoon the mixture into paper cake cases standing on a baking tray.
- Bake in a pre heated oven for 10/12 minutes.
- To make the topping mix together the icing sugar and just enough lemon juice to make a stiff icing.
- Spread the icing over top of the cakes.
- Cut the glacé cherries in half and press half a cherry into the icing on each cake.
Temperature & cooking time:
10/12mins at 200°C/Fan180°C/400°F/Gas 6
Dietary status:
Nut free, Soya free, Vegetarian.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.
Customer reviews
2 Reviews
5 stars: 2
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0
Average Customer Rating:
(5/5)
Share your thoughts with other customers:
By Mrs Pauline Williams
Rating:
Because of my daughters intollerances i had to leave out the sugar, change milk to goats milk and use soya free dairy free spread instead of butter. I used the SR gluten free flour. They turned out beautifully and tasted lovely. Nice and light textue. I could not make topping, but were lovely anyway.
By Miss Stephanie Howitt
Rating:
I've just made Fairy Cakes using this recipe and they are fantastic.
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