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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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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. Ingredients:
1/2 cup unsalted butter, softened |
7 tablespoons 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 |
Directions:
1. Preheat oven to 400 degrees F.
2. Line a 12 cup muffin tin with baking cups.
3. Put all the ingredients except for the milk into a food processor and blend until smooth.
4. Pulse while adding the milk down the funnel to make for a soft consistency.
5. 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.
6. Bake for 15-20 minutes or until they are golden on top.
7. Cool on a wire rack, but remove from the tin as soon as possible.
8. Before you decorate, slice off any mounded tops so you have a flat surface to decorate.
9. Icing:
10. 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.
11. In Nigella Lawson's cookbook they show the Fairy Cakes topped with rosebuds and little sugared daisies and fresh berries.
12. Use your imagination.
13. 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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