Snow-capped fairy cakes

Snow-capped fairy cakes

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(38 ratings)

Prep: 25 mins Cook: 20 mins

More effort

Makes 18
Mary Cadogan’s fairy cakes are a treat for the whole family and they really do taste as good as they look

Nutrition and extra info

Nutrition: per serving

  • kcal210
  • fat9g
  • saturates5g
  • carbs31g
  • sugars22g
  • fibre0g
  • protein3g
  • salt0.31g
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Ingredients

  • 175g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g golden caster sugar
  • 3 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • finely grated zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp vanilla extract
  • 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the icing

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

Method

  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.

  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.

  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.

  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.

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Comments (48)

biwanjiru's picture
5

lovely and I enjoyed making them with my 5yr old son especially icing them!

dsimmons's picture

These little cupcakes are superb! I made them for a friend’s birthday over the weekend. You can be so creative with them; I put pick edible glitter on a few… Everyone raved about them. The icing is great too; I’ll defiantly make them again!

guernseygirl's picture
5

These were worth the effort and were enjoyed by both adults and children. They had the wow factor at the children's party I took them to and one said out loud - 'oh - you got one of the good ones!' Can't beat a compliment like that...

abiralph's picture

DELICIOUS
KIDS ADORED THEM

zoebazuin's picture
3

yummie, great topping; a winner

kickingbird's picture
4

Easy and delicious, but the best thing is that the frosting covers up any mistakes! (I overfilled the cases) Would definitely make again.

cowanv's picture
5

Needed to make something yum & impressive without opportunity of going to shops. Searched this site and found this recipe and they worked out amazing. They look fab and taste even better. Definately will make them again.

deepovey's picture
4

These look really impressive

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