A couple of weeks ago I was walking the dog and thinking of food, fairy cakes came to mind. I am going to sound old now, when I was a kid they were a big thing and reserved for birthday parties or special baking with mum. I always thought of them as kid sized Victoria sponge.
Since my original thoughts of these morsels I have made them twice now. We love them here, they taste special and of home baking with memories. Before making I found a recipe that looked familiar and came with a great article that resonates with me. Have a read, I am not going to stamp my feet about the cupcake, but I am a fan of the Fairy Cake.
I have to copy the recipe onto here just in case it one day vanishes from internet land.
Fairy Cakes- Muffinmum.com
Makes 12 small cakes or 6 large ones.
85g unsalted butter, softened
85g golden caster sugar
1 medium egg
100g self-raising flour, sifted
40g ground almonds
¼ tsp baking powder
100ml milk, to mix (you might not need it all)
225g icing sugar
Decorations of your choice
Line a fairy cake or muffin tin with cases, and heat the oven to 180C.
Cream the butter and sugar together until light and fluffy – if you do this by hand you’ll need a very strong arm, so if you’ve got one use a food mixer on its fastest setting.
While continuing to mix, drizzle the egg in gradually, adding a tablespoon of flour if the mixture looks like it’s about to curdle.
Combine the flour, almonds and baking powder, then gently fold into the mixture. Add just enough milk to bring the batter to a dropping consistency.
Divide the mixture between the cases: if you prefer flat-topped cakes, then just cover the bottom of the cases, if not, you can half-fill them.
Bake for 20 minutes, and then turn out on to a rack to cool.
Mix the icing sugar with enough boiling water to make a thick paste, then smooth over the cooled cakes, and add decorations before it sets.
Just one more photo-