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
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.
White Chocolate Frosting:
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 😉
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..
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 🙂
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…
6 oz caster sugar
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)