Incredibly Light And Fluffy Fairy Cakes Recipes

Steps:

• Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
• Bake in the preheated oven until golden, 10 to 12 minutes.

Steps:

• Crack the egg into a seperate bowl using only the white, setting aside the yolk. Whisk the whites with an electric whisk, or if you don't have one, by hand.
• Meanwhile, cream sugar, butter and vanilla extract with electric whisk until smooth. Then add the egg yolk to the mixture and whisk again.
• Add in the milk, then flour and whisk until a smooth, creamy mixture has been created. Put the oven on 180C.
• Slowly, fold in the egg whites bit by bit until they have all been mixed in and the cake mixture is light and fluffy.
• Put the cake cases into the muffin trays, and spoon 2 Tbsp of the cake mixture into each case.
• Cook for 10 Mins until golden on top.

Steps:

• preheat oven to 170C/Fan 150C/Gas 5
• Cream / beat butter or marg with caster sugar until its blended and creamy, i use muscle and wooden spoon, you can use an electric whisk.
• Beat in the eggs 1 at time, try room temp eggs to stop curdling but dont worry too much if does curdle. Beat in one at time, vanilla, lemon zest and juice, milk and baking powder.
• Gradually add the sefted self raising flour, or sprinkle from height as i do to get air into it. Beat the mixture until its smooth, creamy but firmish. Something like "Angel Delight"
• Fill 12 cupcake cases.. i put the case into a fairy cake tin to keep the caked in position as they are rising. Each case will require a generous dessert spoon full until just below the cake case. Cook in middle of oven for around 15 min.
• You will know the cakes are ready when they are golden and spring back after a light press.
• Allow cakes to cool on a rack for around 10 - 15 min.. you can start making icing.
• For the icing, first mix in the butter into the icing sugar, be patient it will seem like too little butter but keep working it. Then add the water and vanilla essence, work the mixture until a smooth, firm but workable paste. You may need to add more water / icing sugar as you go.
• Take a generous amount on a wide knife put on cake and rotate cake around until you have an even coated amount of icing sugar.
• Allow to set for 5 / 10 min and enjoy!!

Steps:

• Preheat oven to 190° C or 375°F.
• Have ready between 12 -18 paper cases depending on size. Small pie or cake tins will take standard paper cases. These cakes SHOULD be small and dainty and NOT standard "muffin" size. (However, you can make them bigger and adjust the cooking time by 5 minutes.).
• Cream butter or margarine with sugar until light, fluffy and pale in colour. By hand is best but a hand whisk is fine too!
• Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle.
• Gently fold in an any flour left over when the egg is used up.
• Add the vanilla or any other flavourings desired - lemon and orange is good too! If the mixture is a little too stiff add a little milk or juice of orange/lemon.
• Half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but NOT too dark.
• Cool cakes and then cut a slice from the top of each cake and cut this in half.
• Place a little butter icing of your choice on the top of each cake and arrange the "wings" around the icing - round edge facing the outside and the cut edge to the inside and angled towards the bottom - like BUTTERFLY or FAIRY wings! Dust with extra icing sugar and watch them fly away!
• If you want to add colouring to the vanilla cakes, pink is really good with pink icing too! I once sprinkled on crystallised rose petals for a Christening Party & I also used rose essence in the butter icing, very sophisticated!
• N.B. You can multiply this recipe very easily, e.g: 6 ozs of butter, flour & sugar to 3 eggs; 8 ozs of butter, flour and sugar to 4 eggs & so on! It also makes VERY good big Victoria Sponge cakes - just slice and fill with a filling of your choice -- lemon curd, butter icing, fresh whipped cream & jam -- the list is endless!

Steps:

• Heat the oven to 190C/fan 170C/gas 5. Arrange paper cases in bun tins. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Divide the mixture between the cases so they are half filled and bake for 12-15 mins, until risen and golden. Cool on a wire rack.
• Mix the icing sugar and water until smooth and use a third on eight of the cakes. Divide the rest in half, and colour one half pale green and the other half pale pink. Decorate the white ones with crystallised violets, the pink ones with the roses and the green ones with the wafer flowers. Leave to set. Will keep for up to 2-3 days stored in an airtight container in a cool place.