Lemon Top Fairy Cakes Recipes

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.

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.

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!

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.

LEMON DRIZZLE CAKES

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.