EASY FAIRY CAKES
This easy fairy cakes recipe is perfect for baking with children. Decorate with a little drizzly icing and plenty of sprinkles, or go for the full butterfly effect.
Provided by BBC Food
Categories Cakes and baking
Yield Makes 12-16 fairy cakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
- Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
- Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
- For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
- To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.
INCREDIBLY LIGHT AND FLUFFY FAIRY CAKES
Everyone loves to make fairy cakes. Why not? But this recipe shows you how to make them even better.
Provided by HungryRaver
Time 30m
Yield Makes 12 fairy cakes
Number Of Ingredients 0
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.
MARY BERRY'S ICED FAIRY CAKES RECIPE
Make perfectly soft, sweet fairy cakes every time with Mary Berry's iced fairy cakes recipe. Ready in just 30 minutes, this recipe makes 12 fairy cakes
Provided by Mary Berry
Categories Snack
Time 30m
Yield Makes: 12
Number Of Ingredients 5
Steps:
- To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
- Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
- Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
- Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.
Nutrition Facts : @context https, Calories 208 Kcal, Sugar 27 g, Fat 8 g, Sodium 0.5 g, Protein 2 g, Carbohydrate 33 g
ICED FAIRY CAKES
Teach 8-14 year olds how to make fairy cakes and guarantee a fun kitchen activity
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h15m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Put a paper case in hole of a 12-hole bun tin.
- Put the sugar and butter (it must be soft or you won't be able to mix it properly) in a bowl and mix it together. Sift in the flour.
- Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
- Divide between the cases using a spoon, scraping it off with a knife. Ask a grown-up helper to put the tray in the oven for 20 minutes.
- Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing.
- Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.
Nutrition Facts : Calories 331 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium
FAIRY CAKES
Perfect for a bake sale, kid's party or sweet afternoon snack, these iced cupcakes are the simplest sponges around and can be decorated as you like
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 37m
Yield makes 20-24
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
- Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
- Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.
Nutrition Facts : Calories 90 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium
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