Hello bakers!
I have a recipe to share with you today that I have made so many times that the page in the book is so worn down, it has become unreadable. This Fairy Cake recipe is adapted from Nigella Lawson's book "The Domestic Goddess" which was the first baking book I ever got my hands on and one that made me fall in love with baking (and her).
I have a recipe to share with you today that I have made so many times that the page in the book is so worn down, it has become unreadable. This Fairy Cake recipe is adapted from Nigella Lawson's book "The Domestic Goddess" which was the first baking book I ever got my hands on and one that made me fall in love with baking (and her).
This is honestly the easiest and fastest recipe and makes the most delicious light, airy cupcakes.
Vanilla Fairy Cakes
Yield 12 large or 24 mini
Ingredients:
1 stick unsalted butter (softened)
125g caster sugar
2 large eggs
125g self-raising flour
1/2 teaspoon vanilla extract
2-3 tablespoons milk
Method:
There are two ways to make these fairy cakes.
The easy way involves putting all the ingredients, except the milk, into a food processor and blending until smooth. Pulse, while adding enough milk to make for a dropping consistency.
The alternative way to making them takes a little longer but is still easy:
1. Cream the butter and sugar in a stand or hand mixer until mixed through and light in colour
2. Add the vanilla, then the eggs one at a time, scraping the bowl down in between
3. Add the flour in 3rds until just incorporated
4. Add enough milk to make for a dropping consistency
Bake at 200°C/ 400°F for about 15-20 minutes (12-15 for minis) until golden brown and spring back to the touch.
Yield 12 large or 24 mini
Ingredients:
1 stick unsalted butter (softened)
125g caster sugar
2 large eggs
125g self-raising flour
1/2 teaspoon vanilla extract
2-3 tablespoons milk
Method:
There are two ways to make these fairy cakes.
The easy way involves putting all the ingredients, except the milk, into a food processor and blending until smooth. Pulse, while adding enough milk to make for a dropping consistency.
The alternative way to making them takes a little longer but is still easy:
1. Cream the butter and sugar in a stand or hand mixer until mixed through and light in colour
2. Add the vanilla, then the eggs one at a time, scraping the bowl down in between
3. Add the flour in 3rds until just incorporated
4. Add enough milk to make for a dropping consistency
Bake at 200°C/ 400°F for about 15-20 minutes (12-15 for minis) until golden brown and spring back to the touch.
I decided to top my cupcakes with a basic chocolate butter cream. I never really follow a concrete recipe for buttercream, I just play around with the quantities of icing sugar and milk until the desired consistency is met but here is a good starting point
Ingredients:
1 stick soft butter
2-21/2 cups icing sugar
1 tsp vanilla
1/2 cup cocoa powder
1-2 tbsp milk
1. Add enough hot water to the cocoa powder to make a thick chocolate paste, and set aside to let cool
2. Meanwhile, cream the butter and 1 cup of the icing sugar until light in colour
3.Add the remaining icing sugar a little bit at a time
4. Add the vanilla and cocoa paste mixture and beat well
5. Gradually add in enough milk to give desired pipeable texture
I used a Wilton 1M tip to pipe these cute minis!
Ingredients:
1 stick soft butter
2-21/2 cups icing sugar
1 tsp vanilla
1/2 cup cocoa powder
1-2 tbsp milk
1. Add enough hot water to the cocoa powder to make a thick chocolate paste, and set aside to let cool
2. Meanwhile, cream the butter and 1 cup of the icing sugar until light in colour
3.Add the remaining icing sugar a little bit at a time
4. Add the vanilla and cocoa paste mixture and beat well
5. Gradually add in enough milk to give desired pipeable texture
I used a Wilton 1M tip to pipe these cute minis!
I made these cupcakes for an event for The University Fashion Club (http://unifashionclub.com/) at UBC and I love how they looked at the event :)