Lemon Fairy Cakes Recipes

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 the oven to 195°C.
• Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
• For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.

Steps:

• Preheat oven to 375 degrees F. Grease and flour 24 muffin cups.
• Beat egg yolks till thick. Gradually add 1/3 cup sugar, beating continually.
• Stir in lemon peel and juice.
• Beat egg whites till soft peaks form then gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
• Gently fold yolks into whites.
• Sift together flour and salt and fold into egg mixture.
• Fill muffin cups half full. Bake at 375 for about 20 minutes.
• Remove cakes from tins and cool completely on a wire rack.
• Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside.
• Fill each cavity with about 1 teaspoon of lemon curd.
• Replace the "cones" into the filling on each cake and dust with confectioner's sugar.
• Yield: 24 cakes.

Steps:

• Preheat oven to 190c/ 160c fan/ gas 5.
• Cream together the butter and caster sugar with whisk or electric mixer until smooth.
• Add softly beaten eggs slowly, followed by Vanilla extract and lemon juice.
• Add half of the flour and mix until smooth. Then, add the milk and rest of the flour and continue to mix until smooth.
• Spoon into cases or fairy cake tray, and cook for 12-18 minutes, or until golden brown. Test they are cooked all the way through by inserting a knife into the deepest part, and it should come out clean.
• Cool the cakes until they are totally cool to touch.
• Mix icing as per instruction on the packet, and add any food colouring and flavouring as desired. Decorate the cakes as desired.