Baking · Cupcakes

Fairy Cakes

One cannot possible have a fairy party without including ‘Fairy Cakes’,  I did make these cakes last year, however I have made some slight little changes to the recipe this year with much more pleasing results.

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Ingredients

50g Plain Flourimage
50g Ground Almonds
1 Tsp Baking Powder
100g Butter, softened
2 Eggs
50g Honey
Grated Zest of one Lemon
1 Tbsp Lemon Juice

For the top

150g Mascarpone Cheese
1 Tbsp Honey
Grated Lemon Zest
Sprinkles*

Method

  • Preheat the oven to 180C/160fan/GM 4 and line a 12 hole muffin tin with cases.
  • Sift the flour and baking powder together, then mix with the ground almonds.
  • Beat the butter with an electric mixer until fluffy, add a spoonful of the flour mix, followed by an egg. Whisk well and repeat the process with the second egg.
  • Fold in the remaining flour/almond mix. Add the honey, lemon zest and juice.
  • Divide the mixture between the cases and bake for 15-20 minutes until well risen and golden brown.
  • Cool on a wire rack.
  • To prepare the topping, mix the mascarpone with the honey and lemon zest.
  • Once the cakes are fully cooled, make the fairy wings by cutting a round from the top of each cake and cut it in half. Fill the hollow with the cream cheese frosting, then place the wings on top at an angle.
  • Finish by scattering some pretty sprinkles on the cakes. *Feel free to leave the sprinkles off if these are being made for someone other than a little fairy!

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These are delicious little cakes, packed full of zesty lemon with a whisper of sweetness. I highly recommend you try them and I would love to hear what you think of them if you do.

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