Perfect Fairy Cakes Recipes

PERFECT FAIRY CAKES

Steps:

• Preheat oven to 190C, cream together butter and sugar in a bowl
• Add in eggs and vanilla, beat untill all come together, if the mix splits it is okay
• Fold in half of the sugar with a metal spoon, once all mixed, fold in the other half of the flour with the milk
• Devid between 12 fairy cake cases, fill 3/4 full and bake in over for around 12 minutes or untill golden ground in top and solf to the touch, leave to cool and enjoy

QUICK AND SIMPLE FAIRY CAKES

Steps:

• Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
• Bake in the preheated oven until golden, 10 to 12 minutes.

THE PERFECT FAIRY CAKES

Steps:

• The basic formula of fairy cake is straightforward - roughly equal amounts of butter, sugar and flour, plus egg, and sometimes milk or water, to loosen the mixture. But there are significant variations between cookbooks.
• INGREDIENTS DECODED:
• Baking powder + self-raising flour gives the cakes a few extra millimetres of height & also a lighter texture.
• Eggs get the mixture to the desired 'dropping consistency' before baking (it will drop slowly off the spoon, rather than running off easily, or sticking completely). Use 2 eggs if you prefer a rich, denser cake.
• If you wish a more fluffy sponge, add extra milk.
• If you like crunchy cakes, add ground almonds to mixture.
• DIRECTIONS:
• Line a fairy cake or muffin tin with cases, and heat the oven to 180C/356F/Gas mark 4.
• Cream the butter and sugar together until light and fluffy (turn the food mixer up to full power for about 5 minutes) – if you do this by hand you'll need a very strong arm. A nice light sponge needs as much air in it as possible. I have also included a photo of what properly creamed butter and sugar should look like.
• While continuing to mix, drizzle the egg in gradually, adding a tablespoon of flour if the mixture looks like it's about to curdle.
• Combine the flour, almonds (optional) and baking powder, then gently fold into the mixture. Add just enough milk to bring the batter to a dropping consistency.
• Divide the mixture between the cases: if you prefer flat-topped cakes, then just cover the bottom of the cases, if not, you can half-fill them.
• Bake for 20 minutes, and then turn out on to a rack to cool.
• Mix the icing sugar with enough boiling water to make a thick paste, then smooth over the cooled cakes, and add decorations before it sets. Eat quickly – fairy cakes don't keep!

INCREDIBLY LIGHT AND FLUFFY FAIRY CAKES

Steps:

• First, preheat the oven to 180 degrees and line a fairy cake tin with cake cases.
• Take your softened fat and place it in a bowl. Then proceed to beat it as if you were creaming it(DO NOT ADD IN SUGAR AT THIS STAGE).
• Next, add in the sugar (make sure it has been sieved to achieve most air) and cream the two ingredients together.
• Using a separate bowl (this will have to be quite large), beat the egg. To make your cakes extra fluffy keep beating it even if you think it is done. The perfect outcome would be to end up with a "blob" of "froth" but that is not an easy feat. Then, spoon around a quarter of the egg to the beaten fat and beat it in thoroughly. To achieve best results make a well for the egg and when first starting to beat it in, mix the mixtures together like you would cement. After that, pour the mix into the rest of the egg and again, beat thoroughly. if you are adding an extract to this recipe then now is the time to do it, beating into the mix.
• Fold in the flour (after it has been sieved). if you are unsure as to how to do this then draw figures of eight around the bowl, coming up at the top and bottom.
• As with he eggs, beat the milk but this time continue unti it is a "blob" of "froth". Then, fold this into the mixture. the cake mix should be a good consistency, softly dropping off the spoon. Finally, spoon into the cake cases
• Bake for around 10 minutes or until golden brown and when inserted, a skewer comes out clean. Then leave to cool.

SPICED FARMHOUSE FAIRY CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
• In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
• Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

FAIRY CAKES

Steps:

• 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 I always break the batch into smaller batches so I can have different colors When my girlfriend made these for my shower, she frosted them with a bright pink icing, sprinkled them with iridescent edible glitter and topped it with an edible (gum paste) rosebud.
• Very very cute!
• In the cookbook they show them topped with rosebuds and little sugared daisies and fresh berries and they even made a spiderweb with black and white icing.
• Use your imagination, the flat tops give lots of room to be creative!