Glamorous fairy cakes

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Results 41-53

• proofofthepudding

  31 August 2011

  proofofthepudding commented on this recipe

  Lovely wee cakes, really nice light texture. Quantity though - I only got 10 "normal" sized cupcakes out of the quantities stated...but they were delicious! Also, I divided the icing adding lemon essence/colouring to one half and orange essence/colouring to the other, decorated with orange & lemon jelly slices and hey presto! St Clements Cupcakes!

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• proofofthepudding

  31 August 2011

  proofofthepudding rated this recipe

  

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• the boys mum

  04 September 2011

  the boys mum rated and commented on this recipe

  

  We loved these and so easy, I put a small amount of jam into the bottom of half of each cake case lovely, then just butter iceing on top of the rest, will make them again

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• Tink

  21 October 2011

  Tink rated and commented on this recipe

  

  These are brilliant cupcakes! I made some with buttercream icing and had happy faces all round.

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• DottyDoris

  07 November 2011

  DottyDoris rated and commented on this recipe

  

  I made absolutely tiny buns out of this mix, really tiny! Sold them at bonfire night to raise money for our school. They were bite size so perfect for the little ones. I put cocoa powder in one set of icing and the lemon white icing for the rest. Worked really well and they were delicious. I baked them for about 12 minutes in a fan oven and they came out fine.

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• MrsP16

  19 January 2012

  MrsP16 rated and commented on this recipe

  

  Quick & easy recipe, they were being eaten as they came out of the oven. Topped them with vanilla buttercream & rainbow sprinkles.

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• missreneesmith

  10 March 2012

  missreneesmith commented on this recipe

  I'm an American mom who's Scottish friend lamented about how he missed his mums fairy cakes and felt compelled to make them. First I should say that I am normally a fan of cupcakes so I was skeptical. These little cakes are amazing!! So much better than most of the american cupcakes I've eaten. I'm officially a fairy cake convert as this will be my new go to recipe for quick treats! Thank you.

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• Emski

  09 April 2012

  Emski commented on this recipe

  Delicious! The only thing I would say is make sure your butter is really soft otherwise you will get tiny lumps of butter left in the mixture ( or you could always cream the butter and sugar together separately)

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• Emski

  09 April 2012

  Emski rated this recipe

  

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• wendy

  17 April 2012

  wendy rated and commented on this recipe

  

  My grandchildren love these little cakes,i make them time and time again. So quick and easy!!!

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• fay

  05 July 2012

  fay rated and commented on this recipe

  

  Really light and fluffy texture. Will be making all my fairy cakes using this recipe.

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• Sue

  05 July 2012

  Sue rated and commented on this recipe

  

  Can't tell you how many times I have made these - always get compliments. Often make tiny ones in sweet cases for parties or canapes. Made a batch the other day using the Dove's Farm gluten free flower as my sister can't take wheat. They didn't rise quite as much but she still scoffed loads of them!! Am about to try the Dove's flour again, think I might add a tsp of baking powder (gluten free of course and leave out the custard powder).

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• Smudgie

  17 October 2012

  Smudgie rated and commented on this recipe

  

  good recipe, I left out the custard powder, but, added currants and almonds, used milk chocolate on the tops.

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http://www.bbcgoodfood.com/recipes/1864/

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Ingredients

For the cakes

• 140g butter , very well softened
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g custard powder or cornflour

For decorating

• 600g icing sugar , sifted
• 6 tbsp water , or half water and half lemon juice, strained
• edible green and pink food colourings
• crystallised violets
• crystallised roses or rose petals
• edible wafer flowers

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Difficulty and servings

Makes 24 cakes

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Freeze un-iced

Ingredients

For the cakes

• 140g butter , very well softened
• 140g golden caster sugar
• 3 medium eggs
• 100g self-raising flour
• 25g custard powder or cornflour

For decorating

• 600g icing sugar , sifted
• 6 tbsp water , or half water and half lemon juice, strained
• edible green and pink food colourings
• crystallised violets
• crystallised roses or rose petals
• edible wafer flowers

Per cake

193 kcalories, protein 2.0g, carbohydrate 36.0g, fat 6.0 g, saturated fat 3.0g, fibre 0.0g, sugar 31.0g, salt 0.2 g

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