Difference between revisions of "Fairy Cakes"
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| − | {{recipesummary|Dessert recipes|18|1 hour|2|Image=[[Image:Fairy cakes close up on tray.jpg| | + | {{recipesummary|Dessert recipes|18|1 hour|2|Image=[[Image:Fairy cakes close up on tray.jpg|350px]]}} |
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| − | '''Fairy Cakes''' are the British term for what Americans call [[ | + | '''Fairy Cakes''' are the British term for what Americans call [[cupcakes|cupcakes]]. A common variant on fairy cakes is '''butterfly cakes''', where the top of the cake is cut out and shaped to look like butterfly wings. |
==Ingredients== | ==Ingredients== | ||
| − | *125 grams [[ | + | *125 grams [[Butter|butter]] |
| − | *3/4 cup [[ | + | *3/4 cup [[Caster sugar|caster sugar]] |
| − | *1 tsp [[ | + | *1 tsp [[Vanilla Extract|vanilla]] or [[Lemon extract|lemon extract]] |
| − | *2 [[ | + | *2 [[Egg|eggs]] |
| − | *2 cups [[ | + | *2 cups [[Flour|self-raising flour]] |
| − | *1/2 cup [[ | + | *1/2 cup [[Milk|milk]] |
* If you want to make the '''fairy cakes''' into '''butterfly cakes''': | * If you want to make the '''fairy cakes''' into '''butterfly cakes''': | ||
**1/2 cup jam | **1/2 cup jam | ||
| − | **1/2 cup [[ | + | **1/2 cup [[Cream|cream]], whipped |
| − | *[[ | + | *[[Powdered sugar|icing sugar]] to dust with |
==Procedure== | ==Procedure== | ||
| − | [[Image:Plain butterfly cake.jpg|thumb|A butterfly cake]] | + | [[Image:Plain butterfly cake.jpg|350px|thumb|A butterfly cake]] |
# Beat the butter, sugar and vanilla or lemon extract until creamy. | # Beat the butter, sugar and vanilla or lemon extract until creamy. | ||
# Beat in the eggs one at a time. | # Beat in the eggs one at a time. | ||
| Line 30: | Line 29: | ||
Dust with icing sugar before serving. | Dust with icing sugar before serving. | ||
| − | [[Category:Cake | + | [[Category:English cuisine]] |
| + | [[Category:Cake Recipes|{{PAGENAME}}]] | ||
Latest revision as of 16:37, 1 February 2013
| Fairy Cakes | |
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| Category: | Dessert recipes |
| Servings: | 18 |
| Time: | 1 hour |
| Difficulty: |  |
Fairy Cakes are the British term for what Americans call cupcakes. A common variant on fairy cakes is butterfly cakes, where the top of the cake is cut out and shaped to look like butterfly wings.
Ingredients
- 125 grams butter
- 3/4 cup caster sugar
- 1 tsp vanilla or lemon extract
- 2 eggs
- 2 cups self-raising flour
- 1/2 cup milk
- If you want to make the fairy cakes into butterfly cakes:
- 1/2 cup jam
- 1/2 cup cream, whipped
- icing sugar to dust with
Procedure
- Beat the butter, sugar and vanilla or lemon extract until creamy.
- Beat in the eggs one at a time.
- Fold in the sifted flour alternately with the milk.
- Three-quarters fill 18 well-greased paper patty cases or well-greased muffin tins.
- Bake at 180°C for 12-15 minutes until well risen and golden. Cool on a cake rack.
- If you want to make the fairy cakes into butterfly cakes:
- Cut out a small circle in the top of each cake (using a small knife) and cut each circle in half.
- Spoon a little jam in the centre hollow and top with whipped cream.
- Arrange the "wings" into the cream.
Dust with icing sugar before serving.
