I enjoyed making these fairy cakes. For a slightly healthier option, natural yoghurt or crème fraîche may be used instead of cream if preferred. Blueberries may be substituted with any other fruit. Chopped kiwi, grapes or other berries may work well too.
1 tsp Baking Powder
100g Caster Sugar
2 large eggs
1 lemon (finely grated zest only)
100g Self-Raising Flour
100g Unsalted Butter (softened)
150ml Fresh Cream
125g Fresh Curd
1 tbsp Icing Sugar for dusting (optional)
Preheat the oven to 180°/gas mark 4. Line a 12-hole bun tin or fairy cake tin with fairy cake-sized paper cases.
Put all the ingredients for the fairy cakes in a large bowl and beat until smooth and well combined.
Divide the batter evenly between the paper cases. Bake in the oven for 15 to 20 minutes until lightly golden, risen and cooked through. A skewer should come out clean from the centre. Remove from the tin and leave to cool on a wire rack. Leave to cool.
Once cool, use a sharp knife to slice the top off each fairy cake to give a disc. Cut this in half and set the pieces aside. Spread an even amount of lemon curd on top of each fairy cake.
Whip the cream to soft peaks, then spoon a small dollop in the centre of each one.
Arrange two of the reserved fairy cake halves sitting upright on top of each one to resemble butterfly wings. Put three blueberries down the centre of each one. Dust with a little icing sugar.
These vanilla fairy cakes are a lovely treat with a nice cup of tea. This is an easy recipe by Supervalu to follow.
2 large fresh eggs
120g Self-Raising flour
225g Icing sugar
1 tsp Vanilla essence
1 tsp Water
Sweets or Hundreds and Thousands
Preheat your oven to 180°C, gas mark 4. Prepare your baking tray. If you are using a deep fill muffin tin, you will need 8 muffin liners. Or, if you are using a standard fairy cake size tin you will need 12 standard sized liners.
Into a large mixing bowl place your eggs, granulated sugar, softened butter, self raising flour and vanilla essence.
Using the whisk attachment of your blender or mixer, blend all the ingredients together. Remember to start on a low speed so that the flour can become incorporated into the cake batter without being sprayed out of the bowl.
Mix the cake batter just until it looks smooth and there are no lumps.
Divide the cake batter among the cake liners. Place the tray into the oven in a central shelf and bake for 15 minutes.
Check to see if the cakes are cooked by pressing gently on the centre of the cakes. If they spring back up easily, then remove from the oven and place on a cooling tray. If they need some more time, place back in the oven and check after a further 2 minutes.
Once cooled, mix your icing sugar with the water until it forms a smooth thick paste. Transfer a small blob of icing onto each cake and use a knife to spread the icing around.
Decorate as required with sweets while the icing is still wet to ensure the sweets stick.
This recipe is by Nigella Lawson and makes 24. 🥜Nut free
For the cupcakes
250g plain flour
2 tablespoons cocoa powder (sifted)
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
100g soft unsalted butter
200g caster sugar
1 heaped tablespoon red food colouring
2 tsp vanilla extract
2 large eggs
For the icing
500g icing sugar
125g cream cheese
125g soft unsalted butter
Chocolate sprinkles for decoration
Preheat the oven to 170° C and line two muffin tins with paper cases.
Combine the flour, cocoa, baking powder and bicarbonate of soda in a bowl.
Cream the butter and sugar, beating well.
Beat in all of the food colouring and the vanilla extract.
Into this vividly coloured mixture, still beating, add 1 spoonful of the dried ingredients, then 1 egg, followed by some more dried ingredients, then the other egg, followed by the rest of the dried ingredients.
Finally, beat in the buttermilk.
Divide the batter between the buncases and bake in the oven for about 20 minutes.
Leave them to cool and do not ice until they are completely cooled. Make the icing in the meantime
Put the icing sugar into a processor and whizz to remove lumps. Add the cream cheese and butter. Process to make a smooth icing. Ice each cupcake using a teaspoon or small spatula and decorate with chocolate sprinkles.