Fairy cakes. Nothing quite says cupcake like a fairy cake, with its simple flavours of fluffy vanilla cake, cream and, if you make them like I do, strawberry jam. These cakes are my papa's favourite (we say it's because he's a bit of a fairy) and are one of the most frequently baked treats in our house.
A good vanilla cake recipe is something every baker should know, hence why I chose these for my first recipe to share. Enjoy!
Fairy cake recipe
Makes 12
1 cup plain flour
1/2 cup self raising flour
1 tsp baking powder
100g unsalted butter
1 cup castor sugar
2 large eggs
2 tsp vanilla bean paste (extract will also work)
1/2 cup full cream milk (if only skim is available, add 1tsp cream)
- Preheat oven to 160 degrees C
- Sift together flour and baking powder
- Cream the butter on high speed for 2 minutes. Gradually add in sugar, then beat until mixture is pale in colour and sugar is almost dissolved.
- Add eggs and vanilla, and beat until mixture is fluffy
- Add dry ingredients in 3 parts, alternating with milk. Beat on low speed until just combined.
- Spoon mixture into a lined 12-hole muffin tray and bake for 20 minutes or until cakes are a light fawn colour (try not to let them get browned). Remove from trays and allow to cool
To decorate
Create a small cup in the top of the cakes by removing the top portion. Spoon 1 tsp strawberry jam (or jam of choice) into each cupcake. Whip together 300 ml cream, 1/4 cup icing sugar and 1 tsp vanilla bean paste/essence till fluffy. Pipe cream onto cakes, then top with 'wings'. Dust generously with icing sugar and top with a portion of strawberry.
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