Name: Snow-capped fairy cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 18
Cuisine: British
Ingredients: 175g butter; 175g golden caster sugar; 3 eggs; 200g self-raising flour; finely grated zest 1 orange; 1 tsp vanilla extract; 4 tbsp milk; 1 egg white; 4 tbsp orange juice; 175g icing sugar; fruit jellies and silver balls to decorate

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Snow-capped fairy cakes

Snow-capped fairy cakes

Mary Cadogan

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Makes 18

More effort

Prep: 25 mins

Cook: 20 mins

A star rating of 4.6 out of 5.45 ratingsRate

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Mary Cadogan’s fairy cakes are a treat for the whole family and they really do taste as good as they look

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A star rating of 5 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

175g butter
175g golden caster sugar
3 eggs
200g self-raising flour
finely grated zest 1 orange
1 tsp vanilla extract
4 tbsp milk

For the icing

1 egg white
4 tbsp orange juice
175g icing sugar
fruit jellies and silver balls

to decorate

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Nutrition: per serving

kcal210
fat9g
saturates5g
carbs31g
sugars22g
fibre0g
protein3g
salt0.31g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.
step 2

Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right). Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.
step 3

To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.
step 4

Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.

Recipe from Good Food magazine, December 2006

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A star rating of 4.6 out of 5.45 ratings

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