Lemon Top 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:

• Pre-heat oven to 170°c Fan. Line two trays (12 holes each) with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times.
• Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition.
• Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon.
• I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full.
• Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes.
• Bake on the oven- shelf just above centre.
• Bake one tray at a time, unless your oven is big enough to take two trays side by side.
• Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely.
• Ice to your preference.
• Will keep for 2-3days I an airtight container.

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 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.

Steps:

• Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined - don't over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
• Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.

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 400 degrees F.
• Line a 12 cup muffin tin with baking cups.
• Put all the ingredients except for the milk into a food processor and blend until smooth. Pulse while adding the milk down the funnel to make for a soft consistency.
• It doesn't seem like enough, but you can get enough into each baking cup, just scrape it all out and try to fill each one equally.
• Bake for 15-20 minutes or until they are golden on top.
• Cool on a wire rack, but remove from the tin as soon as possible.
• Before you decorate, slice off any mounded tops so you have a flat surface to decorate. Icing: Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream I always break the batch into smaller batches so I can have different colors When my girlfriend made these for my shower, she frosted them with a bright pink icing, sprinkled them with iridescent edible glitter and topped it with an edible (gum paste) rosebud.
• Very very cute!
• In the cookbook they show them topped with rosebuds and little sugared daisies and fresh berries and they even made a spiderweb with black and white icing.
• Use your imagination, the flat tops give lots of room to be creative!

Steps:

• First, preheat the oven to 180 degrees and line a fairy cake tin with cake cases.
• Take your softened fat and place it in a bowl. Then proceed to beat it as if you were creaming it(DO NOT ADD IN SUGAR AT THIS STAGE).
• Next, add in the sugar (make sure it has been sieved to achieve most air) and cream the two ingredients together.
• Using a separate bowl (this will have to be quite large), beat the egg. To make your cakes extra fluffy keep beating it even if you think it is done. The perfect outcome would be to end up with a "blob" of "froth" but that is not an easy feat. Then, spoon around a quarter of the egg to the beaten fat and beat it in thoroughly. To achieve best results make a well for the egg and when first starting to beat it in, mix the mixtures together like you would cement. After that, pour the mix into the rest of the egg and again, beat thoroughly. if you are adding an extract to this recipe then now is the time to do it, beating into the mix.
• Fold in the flour (after it has been sieved). if you are unsure as to how to do this then draw figures of eight around the bowl, coming up at the top and bottom.
• As with he eggs, beat the milk but this time continue unti it is a "blob" of "froth". Then, fold this into the mixture. the cake mix should be a good consistency, softly dropping off the spoon. Finally, spoon into the cake cases
• Bake for around 10 minutes or until golden brown and when inserted, a skewer comes out clean. Then leave to cool.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
• Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
• Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
• Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
• To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Steps:

• Pre-heat the oven to gas mark 5/375F/190°C.
• You will need a 12-cup muffin tin lined with cupcake baking cases.
• To make the cakes, sift the flour and salt in a bowl.
• Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
• Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
• Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
• Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
• To make the lemon curd, place the grated lemon rind and sugar in a bowl.
• In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
• Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
• Stir frequently till thickened - for about 20 minutes.
• Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
• To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
• Cut the round in half, top to bottom, and set aside.
• Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
• Dust with icing sugar to serve.