FLUFFY LEMON FAIRY CAKES
A light a fluffy fairy cake with a icing. A sure winner with everyone.
Provided by deequa
Time 25m
Yield Serves 12
Number Of Ingredients 13
Steps:
- preheat oven to 170C/Fan 150C/Gas 5
- Cream / beat butter or marg with caster sugar until its blended and creamy, i use muscle and wooden spoon, you can use an electric whisk.
- Beat in the eggs 1 at time, try room temp eggs to stop curdling but dont worry too much if does curdle. Beat in one at time, vanilla, lemon zest and juice, milk and baking powder.
- Gradually add the sefted self raising flour, or sprinkle from height as i do to get air into it. Beat the mixture until its smooth, creamy but firmish. Something like "Angel Delight"
- Fill 12 cupcake cases.. i put the case into a fairy cake tin to keep the caked in position as they are rising. Each case will require a generous dessert spoon full until just below the cake case. Cook in middle of oven for around 15 min.
- You will know the cakes are ready when they are golden and spring back after a light press.
- Allow cakes to cool on a rack for around 10 - 15 min.. you can start making icing.
- For the icing, first mix in the butter into the icing sugar, be patient it will seem like too little butter but keep working it. Then add the water and vanilla essence, work the mixture until a smooth, firm but workable paste. You may need to add more water / icing sugar as you go.
- Take a generous amount on a wide knife put on cake and rotate cake around until you have an even coated amount of icing sugar.
- Allow to set for 5 / 10 min and enjoy!!
LEMON FAIRY CAKES
Make and share this LEMON FAIRY CAKES recipe from Food.com.
Provided by Trini_Deb_UK
Categories Dessert
Time 1h5m
Yield 24 24, 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 157.8, Fat 8.5, SaturatedFat 5.1, Cholesterol 51, Sodium 104.9, Carbohydrate 18.4, Fiber 0.3, Sugar 9.4, Protein 2.3
LEMON FAIRY CAKES
Easy, quick, and great for kids.
Provided by willowth3kitten
Time 35m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat oven to 190c/ 160c fan/ gas 5.
- Cream together the butter and caster sugar with whisk or electric mixer until smooth.
- Add softly beaten eggs slowly, followed by Vanilla extract and lemon juice.
- Add half of the flour and mix until smooth. Then, add the milk and rest of the flour and continue to mix until smooth.
- Spoon into cases or fairy cake tray, and cook for 12-18 minutes, or until golden brown. Test they are cooked all the way through by inserting a knife into the deepest part, and it should come out clean.
- Cool the cakes until they are totally cool to touch.
- Mix icing as per instruction on the packet, and add any food colouring and flavouring as desired. Decorate the cakes as desired.
INCREDIBLY LIGHT AND FLUFFY FAIRY CAKES
Everyone loves to make fairy cakes. Why not? But this recipe shows you how to make them even better.
Provided by HungryRaver
Time 30m
Yield Makes 12 fairy cakes
Number Of Ingredients 0
Steps:
- First, preheat the oven to 180 degrees and line a fairy cake tin with cake cases.
- Take your softened fat and place it in a bowl. Then proceed to beat it as if you were creaming it(DO NOT ADD IN SUGAR AT THIS STAGE).
- Next, add in the sugar (make sure it has been sieved to achieve most air) and cream the two ingredients together.
- Using a separate bowl (this will have to be quite large), beat the egg. To make your cakes extra fluffy keep beating it even if you think it is done. The perfect outcome would be to end up with a "blob" of "froth" but that is not an easy feat. Then, spoon around a quarter of the egg to the beaten fat and beat it in thoroughly. To achieve best results make a well for the egg and when first starting to beat it in, mix the mixtures together like you would cement. After that, pour the mix into the rest of the egg and again, beat thoroughly. if you are adding an extract to this recipe then now is the time to do it, beating into the mix.
- Fold in the flour (after it has been sieved). if you are unsure as to how to do this then draw figures of eight around the bowl, coming up at the top and bottom.
- As with he eggs, beat the milk but this time continue unti it is a "blob" of "froth". Then, fold this into the mixture. the cake mix should be a good consistency, softly dropping off the spoon. Finally, spoon into the cake cases
- Bake for around 10 minutes or until golden brown and when inserted, a skewer comes out clean. Then leave to cool.
IRISH LEMON FAIRY CAKES
Make and share this Irish Lemon Fairy Cakes recipe from Food.com.
Provided by bakedapple42
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 9
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.
FAIRY CAKES
Perfect for a bake sale, kid's party or sweet afternoon snack, these iced cupcakes are the simplest sponges around and can be decorated as you like
Provided by Miriam Nice
Categories Dessert, Snack, Treat
Time 37m
Yield makes 20-24
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
- Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
- Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.
Nutrition Facts : Calories 90 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium
LEMON DRIZZLE CAKES
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined - don't over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
Nutrition Facts : Calories 378 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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- Spoon the cake mixture into the prepared paper cases and bake for 15 to 20 minutes, until the tops springs back when pressed lightly, and the cakes are golden brown.
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