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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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From Muffins & Bakes Ingredients:
1/2 cup golden superfine sugar, a generous cup (115 g) |
4 ounces butter, softened (115 g) |
2 eggs, beaten |
1 tablespoon milk |
1 teaspoon lavender flowers, finely chopped |
1/2 teaspoon vanilla extract |
1 1/4 cups self-rising flour (175 g) |
1/2 cup confectioners' sugar, a cup (150 g) |
lavender flowers |
silver dragees |
Directions:
1. Place 12 paper cake cases in a muffin pan.
2. Place the superfine sugar and butter in a bowl and cream together until pale and fluffy.
3. Gradually beat in the eggs.
4. Stir in the milk, lavender, and vanilla extract, then carefully fold in the flour.
5. Divide the mixture among the paper cases and bake in a preheated oven, 400 degrees, for 12-15 minutes, or until well risen and golden.
6. The sponge should bounce back when pressed.
7. A few minutes before the cakes are ready, sift the confectioners' sugar into a bowl and stir in enough water to make a thick frosting.
8. When the fairy cakes are baked, transfer to a wire rack and place a blob of frosting in the center of each one, allowing it to run across the cake.
9. Decorate with lavender flowers and silver dragees and serve as soon as the cakes are cool.
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