Difference between revisions of "Fairy Cakes"
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'''Fairy Cakes''' are the British term for what Americans call [[cupcakes|cupcakes]]. A common variant on fairy cakes is '''butterfly cakes''', where the top of the cake is cut out and shaped to look like butterfly wings. | '''Fairy Cakes''' are the British term for what Americans call [[cupcakes|cupcakes]]. A common variant on fairy cakes is '''butterfly cakes''', where the top of the cake is cut out and shaped to look like butterfly wings. | ||
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Dust with icing sugar before serving. | Dust with icing sugar before serving. | ||
| + | [[Category:English cuisine]] | ||
[[Category:Cake Recipes|{{PAGENAME}}]] | [[Category:Cake Recipes|{{PAGENAME}}]] | ||
Revision as of 16:36, 1 February 2013
| Fairy Cakes | |
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| Category: | Dessert recipes |
| Servings: | 18 |
| Time: | 1 hour |
| Difficulty: |  |
Fairy Cakes are the British term for what Americans call cupcakes. A common variant on fairy cakes is butterfly cakes, where the top of the cake is cut out and shaped to look like butterfly wings.
Ingredients
- 125 grams butter
- 3/4 cup caster sugar
- 1 tsp vanilla or lemon extract
- 2 eggs
- 2 cups self-raising flour
- 1/2 cup milk
- If you want to make the fairy cakes into butterfly cakes:
- 1/2 cup jam
- 1/2 cup cream, whipped
- icing sugar to dust with
Procedure
- Beat the butter, sugar and vanilla or lemon extract until creamy.
- Beat in the eggs one at a time.
- Fold in the sifted flour alternately with the milk.
- Three-quarters fill 18 well-greased paper patty cases or well-greased muffin tins.
- Bake at 180°C for 12-15 minutes until well risen and golden. Cool on a cake rack.
- If you want to make the fairy cakes into butterfly cakes:
- Cut out a small circle in the top of each cake (using a small knife) and cut each circle in half.
- Spoon a little jam in the centre hollow and top with whipped cream.
- Arrange the "wings" into the cream.
Dust with icing sugar before serving.
