Strawberry Iced Fairy Cakes
I always like to bake something special for the weekend. I like to relax a bit at the weekend and a cup of tea and a piece of cake or a small cake is just the ticket for me. This weekend I decided to make Fairy Cakes.
A fairy cake is the name given to small buttery cakes in the UK. They are generally much smaller than a cup cake and rather than a buttercream icing will have a simple thick sugar and water or milk glaze.
- 1/2 cup plus 2 tsp (125g) butter, softened
- 2/3 cup (125g) fine granulated sugar
- 2 large free range eggs
- 1 cup (125g) self raising flour
- few drops vanilla extract
- 1 -2 TBS milk
- 1 cup (130g) icing sugar
- 1 – 2 TBS powdered freeze dried strawberries
- few drops strawberry extract
- 2 1/2 TBS milk or water (as needed)
- white sprinkles (optional)
- coarsely crushed freeze dried strawberries (optional)
I use regular salted butter and free range large eggs. In the U.K. the equivalent would be medium eggs. Our eggs are not quite as large here.
You can make your own self rising flour very easily. For each cup of flour (140g), add 1 1/2 tsp of baking powder and 1/4 tsp of salt. Whisk well together. I make mine up 3 to 4 cups worth at a time as I use it a lot. Store in an airtight container in a cool dark place.
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every cup of plain all purpose flour (140g per cup.)
Adding some white non-pareils to the top in the style of a red toadstool would make these the perfect addition to an Alice In Wonderland Tea Party. Or any children’s party for that matter! So cute!
These were delicious and whilst the icing turned out to be a bit darker than I had anticipated, it was absolutely stinking fabulous! Such a beautiful strawberry flavor. I had sent most of them over to my daughter and her husband, but once I tasted them I found myself wishing that I had kept a few more for myself!
Strawberry Iced Fairy Cakes
- 1/2 cup plus 2 tsp (125g) butter, softened
- 2/3 cup (125g) fine granulated sugar
- 2 large free range eggs
- 1 cup (125g) self raising flour
- few drops vanilla extract
- 1 -2 TBS milk
- 1 cup (130g) icing sugar
- 1 – 2 TBS powdered freeze dried strawberries
- few drops strawberry extract
- 2 1/2 TBS milk or water (as needed)
- white sprinkles (optional)
- coarsly crushed freeze dried strawberries (optional)
- Preheat the oven to 350*F/180*C/ gas mark 4. Line a 12 cup medium muffin tin with paper liners. Set aside.
- Cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, beating well after each addition. If it starts to curdle you can add a spoonful of the flour, but its not really necessary.
- Stir in the flour, folding it in with a metal spoon until well combined. Stir in the vanilla and enough milk, as needed to give a soft dropping consistency.
- Spoon the batter into the prepared muffin cups, filling no more than 2/3 full.
- Bake in the preheated oven for 15 to 20 minutes until well risen and golden brown on top. The tops should spring back when lightly touched and a toothpick inserted in the center should come out clean.
- Remove to a wire rack and cool slightly before removing from the tin completely to finish cooling on the wire rack.
- Once they are cold you can make the icing. Sift the sugar into a bowl along with the powdered strawberries. Whisk in the strawberry extract and then the milk, a bit at a time, until you have a smooth thick spreadable type of icing. Spread some on top of each fairy cake and top each with crumbled dried berries or white sprinkles as desired.
- Leave to set the icing before serving. Delicious!
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Source: https://www.theenglishkitchen.co/2024/05/strawberry-iced-fairy-cakes.html
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