Fairy Cakes
100g caster sugar
100g butter
2 large free-range organic eggs
100g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
For the filling
3 tablespoons orange curd
For the icing
50g soft butter
100g sifted icing sugar + extra
Fairy Cakes are always a treat. Soft moist cakes with a sweet filling and butter cream are loved a lot here. If they also look beautiful - for example with a butterfly on top - everyone here is happy that it's spring!
Our compliments for the recipe go to Mary Berry. This Grand Old Lady of baking surprises us every time with new baked goodies. We hope she may do this for a long time to come!
How to make her Butterfly Fairy Cakes
Preheat the oven to 180°C
Mix a batter with all the cake ingredients.
Place 6 paper cases in a cupcake-tin.
Scrape the batter from the sides of the mixing bowl.
Fill the cases up to ¾ with the batter.
Place the cupcake tin in the middle of the oven.
Bake the cakes in 15 - 20 minutes cooked.
Allow the cakes to cool in the mould first.
After 10 minutes, remove the cakes from the baking tin and let them cool completely on a wire rack
Cut a slice off each cake.
Cut the slices in half.
Make a small gap in the middle.
How to make vanilla buttercream
Sieve the icing sugar.
Add the soft butter.
Mix into a smooth buttercream.
Pipe rosettes on the cakes.
Press the half slices of cake into the butter cream.
Slanted upward, to look like butterfly wings.