The Ultimate Fairy Cake Post…

What can I say… they’re quick n’ easy to make and my kids love them and I love coming up with different ideas for toppings 😉 just a big kid at heart lol

If you would like the recipe and some ideas you can find them here , here , here , here , here , and here phew! 😉

All Occassion Cupcakes

I was flicking through some old magazines yesterday and came across this recipe for cupcakes/fairy cakes, the recipe itself is completely different, using Yoghurt and ground almonds, so I thought I would give them a try.

Recipe:

• 150ml Natural Yoghurt
• 3 Eggs, beaten
• 1tsp Vanilla Extract
• 175g/6oz golden caster sugar
• 140g/5oz self raising flour
• 100g/4oz ground almonds
• 175g/6oz unsalted butter, meltedMethod:

Method:

• Line a 12-hole muffin tin with paper cases (muffin sized ones) and heat oven to 190 degrees/gas 5.
•  
• In a jug mix the yoghurt, eggs and vanilla extract, put the dry ingredients, plus a pinch of salt into a large bowl and make a well in the middle.
  
• Add the yoghurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it.  
  
• Spoon into the muffin cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch.   Cool for a few mins, then lift the cakes onto a wire rack to cool completely.

To Decorate:

• 1 batch white chocolate frosting (see recipe below)
• 36 simple sugar roses and leaves
• 2.5m thin ribbon (optional)

White Chocolate Frosting:

• Melt 100g white chocolate in the microwave on high for 1 1/2 mins, stirring halfway.   Leave to cool.
• Beat 140g Unsalted butter and 140g Icing Sugar in a large bowl until creamy.
• Beat in the chocolate.   Cover (can be chilled in the fridge for up to one month)
• Up to 48 hours before serving (or the day before if its really hot, bring back to room temperature, then spread over the cakes.   Put the ribbon around the cakes now if you like, tying or glueing in place.  Keep cool and out of direct sunlight.

I made them this evening, and will decorate them tomorrow morning when they are completely cooled with the White Chocolate Frosting… providing there are any left!   I have had to throw one to the dogs already because Hovis our Birman cat decided he fancied one… cheeky bloomin cat!  

My son has polished off a couple too and he gave them a score of 10/10, result! .. they do taste good, would most definately make them again 🙂

They have now been put in a safe place 😉

Pink Fudge Topped Fairy Cakes

We had visitors round last night and cakes are always a favourite with the kids, especially when theyre pink, yummy and topped with soft fudge pieces.  

I love to make fairy cakes and try and come up with different toppings each time, so apologies for the overdose of fairy cakes if you follow my blog…

unable to help my self tho’ as they’re sooooo pretty 🙂

You can find the recipe for the basic fairy/cup cakes here..

Pretty Little Pink Fairy Cakes….

I made some fairy cakes the other day … for the recipe click here

My daughter put in a request for pink ones, I put the icing on them and she did the sprinkles 🙂

 

 

Fairy Cakes ~ Muffin Sized

I love to do a spot of home baking at the weekends and today I made muffin sized fairy cakes, lets face it, these wee normal sized fairy cakes are no good to man or mouse, you just have to make them big :o)

Here’s the recipe…

6oz margarine

6 oz caster sugar

3 eggs

6oz self raising flour

half a packet of white choc chips.

Mix the sugar and mararine together until pale and fluffy.

Add the eggs one at a time and mix well.

Add the self raising flour and mix well.

Put 12 paper muffin cases into a muffin tin and distribute the mixture evenly.

Sprinke about half a dozen choc chips on top of each uncooked cake.

Bake on the middle shelf of the oven 180 degrees C for 25-30 minutes, once cooked, remove from oven and allow to cool completely.

 Mix up a small amount of icing sugar and put a dollop on top of each cooled cake and top with choc chips.

Then make yourself a cuppa, sit own and enjoy :o)