Fairy Cakes
| I grew up with "Fairy Cakes" and this Fairy Cake "cupcake" recipe is from the cookbook "How To Be a Domestic Goddess" by Nigella Lawson. Prep: 40 minutes Cook: 20 minutes Servings: 12 |
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- 1/2 cup unsalted butter, softened
- 7 Tbsp. sugar
- 2 large eggs
- 3/4 cup self-rising cake flour
- 1 teaspoon pure vanilla extract
- Note: I have used 1/2 teaspoon almond extract instead of the suggested 1 tsp.vanilla extract and the flavour is amazing.
- 2-3 Tablespoons milk
- This is your typical hard Icing:
- Note: I do not like this icing recipe because it dries out too quickly and believe me, when I say dries it hardens and dries. Not my suggestion. I prefer a butter cream icing for these dainties.
- 1 cup powdered sugar
- 1 egg white
- 3-4 drops lemon juice
- food coloring
- Preheat oven to 400 degrees F.
- Line a 12 cup muffin tin with baking cups.
- Put all the ingredients except for the milk into a food processor and blend until smooth.
- Pulse while adding the milk down the funnel to make for a soft consistency.
- It doesn't seem like enough, but you can get enough into each baking cup, just scrape it all out and try to fill each one equally.
- Bake for 15-20 minutes or until they are golden on top.
- Cool on a wire rack, but remove from the tin as soon as possible.
- Before you decorate, slice off any mounded tops so you have a flat surface to decorate.
- Icing:
- Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream Nigella always breaks the batch into smaller batches so she can have different colours.
- In Nigella Lawson's cookbook they show the "Fairy Cakes" topped with rosebuds and little sugared daisies and fresh berries.
- Use your imagination.
- NOTE: I personally do not cut any of the top off!!! I prefer the rounded look and I don't like to waste.
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