Iced fairy cakes

Recipe from: 9/11/2002 12:00:00 AM
Ingredients 8
Servings 12
Time

Ingredients

  • 125
    g
    unsalted butter, softened
  • 125
    g
    castor sugar
  • 2
    large eggs
  • 125
    g
    self-raising flour
  • 2
    ml
    vanilla essence
  • 45
    ml
    milk
  • 190
    ml
    readymade royal icing tinged with prink food colouring
  • 12
    bun muffin tin lined with muffin papers
 

Method

 
Preheat the oven to 200 °C.
Place all ingredients except milk in a food processor and blitz until smooth.
Pulse while adding milk down the funnel to make a soft, dropping consistency.
Spoon and scrape the butter in, trying to fill each equally.
Bake for 15 to 20 minutes, or until the fairy cakes are cooked and golden on top.
As soon as bearable, take the fairy cakes in their cases out of the tin and allow to cool on a wire rack.
Once they're cool, cut off any rounded peaks so you've got a flat surface for icing.
Spread the icing on each cake (it's important to use a different spoon for icing than for mixing or you'll end up with crumbs in the bowl of icing). Leave it to for a moment to dry slightly. Stick on a rose, daisy or whole bouquet of either.
 

Read more on: bake  |  dairy
 

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