Best 9 Fairy Cakes Recipes

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.

FAIRY 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!

SPICED FARMHOUSE FAIRY CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
• In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
• Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

GLUTEN FREE FAIRY CAKES

Steps:

• make sure you have 12 paper cases handy.
• Preheat oven to 200 degrees.
• Cream together margarine and sugar until light and fluffy.
• Beat in eggs and vanilla, followed by the sifted baking powder, sifted flour and milk.
• Half fill paper cases standing on baking tray.
• Bake for 10-12 minutes.
• When cold, decorate the top with jam or icing or just icing sugar, if desired.

CHERRY FAIRY CAKES

Steps:

• Sift the flour with the salt.
• Put all ingredients into a mixing bowl, beat hard for 1 minute (I use my hand held electric beater).
• Put mixture into 18 greased & floured patty pans.
• Bake for 15minutes at 180c.

LEMON TOP FAIRY CAKES

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.

MAGICAL CHRISTMAS FAIRY CAKES - CHRISTMAS FAIRY CUPCAKES

Steps:

• Makes 24 mini cakes or 12 larger ones.
• For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice, unless you have two. For larger cakes use a 12-hole bun or muffin tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have - I have suggested silver. If not, butter the base and sides of the holes before filling with the mixture.
• Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
• Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
• Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
• Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes before removing from the tin. Cool the cakes on a cooling tray/rack.
• Mix a little water to the icing sugar until you have a soft glace icing - add a little vanilla extract if you wish, or other flavourings.
• Spoon the icing over the top of the cooled fairy cakes, allowing the icing to drip down into the cases or over the sides of the cakes.
• Roll out the fondant icing on a board with icing sugar sprinkled over to stop it sticking; press or cut your festive shapes and place one on top of each iced fairy cake. Sprinkle over the edible glitter or sparkles and arrange the fairy cakes on an attractive serving plate.

LEMON FAIRY CAKES

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.

IRISH LEMON FAIRY CAKES

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.