Classic Fairy Cakes RecipeOrigin: Britain Period: Traditional |
Ingredients:
150g caster sugar 
Classic Fairy Cakes Preparation:Method:Cream together the sugar and butter until light and fluffy then add the beaten eggs a little at a time, mixing thoroughly after each addition. Add the vanilla extract, mixing to incorporate. Stir-in the flour until completely incorporated. Place fairy cake (cupcake) papers in the wells of a jam tart tin and place a generous tablespoon of the batter in each one. Place in an oven pre-heated to 180°C and bake for about 20 minutes, or until they are golden brown and the tops spring back when lightly pressed with your fingers. Set aside on a wire rack to cool before serving. Meanwhile cream together the icing sugar, butter and a few drops of vanilla extract to make a butter cream. Cut off the tops of each fairy cake with a knife. Spread the tops with a little of the butter cream then cut the tops in half and stick these in the butter cream to make 'wings'. |
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