The Perfect Fairy Cakes Recipes

PERFECT CUPCAKES

Steps:

• Preheat the oven to Gas Mark 6 (or a medium temperature). Line your muffin tray with the muffin cases.
• Beat the egg in a mixing bowl and mix in the milk and vegetable oil. Add the sugar and whisk until sugar has dissolved.
• Sift in the dry ingrediants: flour, baking powder, salt - and mix together until smooth.
• NB: If you are adding colouring or flavouring add it now.
• TIP: If there are bubbles in your mixture giving it a mousse kind of appearance you will have light fluffy cakes!
• Fill the muffin cases TWO THIRDS full. This is important so as not to create small or overflowing mushroom looking cupcakes.
• Cook in the middle of the oven for 25 minutes (approx. depending on your oven!).
• Leave to cool and then decorate as you wish!

QUICK AND SIMPLE FAIRY CAKES

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.

PERFECT FAIRY CAKES

Steps:

• Preheat oven to 190C, cream together butter and sugar in a bowl
• Add in eggs and vanilla, beat untill all come together, if the mix splits it is okay
• Fold in half of the sugar with a metal spoon, once all mixed, fold in the other half of the flour with the milk
• Devid between 12 fairy cake cases, fill 3/4 full and bake in over for around 12 minutes or untill golden ground in top and solf to the touch, leave to cool and enjoy

THE PERFECT FAIRY CAKES

Steps:

• The basic formula of fairy cake is straightforward - roughly equal amounts of butter, sugar and flour, plus egg, and sometimes milk or water, to loosen the mixture. But there are significant variations between cookbooks.
• INGREDIENTS DECODED:
• Baking powder + self-raising flour gives the cakes a few extra millimetres of height & also a lighter texture.
• Eggs get the mixture to the desired 'dropping consistency' before baking (it will drop slowly off the spoon, rather than running off easily, or sticking completely). Use 2 eggs if you prefer a rich, denser cake.
• If you wish a more fluffy sponge, add extra milk.
• If you like crunchy cakes, add ground almonds to mixture.
• DIRECTIONS:
• Line a fairy cake or muffin tin with cases, and heat the oven to 180C/356F/Gas mark 4.
• Cream the butter and sugar together until light and fluffy (turn the food mixer up to full power for about 5 minutes) – if you do this by hand you'll need a very strong arm. A nice light sponge needs as much air in it as possible. I have also included a photo of what properly creamed butter and sugar should look like.
• While continuing to mix, drizzle the egg in gradually, adding a tablespoon of flour if the mixture looks like it's about to curdle.
• Combine the flour, almonds (optional) and baking powder, then gently fold into the mixture. Add just enough milk to bring the batter to a dropping consistency.
• Divide the mixture between the cases: if you prefer flat-topped cakes, then just cover the bottom of the cases, if not, you can half-fill them.
• Bake for 20 minutes, and then turn out on to a rack to cool.
• Mix the icing sugar with enough boiling water to make a thick paste, then smooth over the cooled cakes, and add decorations before it sets. Eat quickly – fairy cakes don't keep!

MARY BERRY FAIRY CAKES

Steps:

• Preheat your oven to 220C/180F / 390F
• Line a muffin tin with 12 fairy cake cases. If you only have larger cupcake cases, don't worry, use them but know you won't get 12 cakes out of the mixture.

EASY FAIRY CAKES

Steps:

• Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tins with paper cases.
• Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
• Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
• Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
• For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.
• To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.