A simple all in one bowl recipe for fairy cakes please?!
Answers:
Faery Cakes
Makes 24 mini cakes or 12 larger ones!.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice!. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep)!. You can use the little paper cases according to the size tin you have!. If not, butter the base and sides of the holes before filling with the mixture!.
# 125g / 4 1/2 oz softened butter
# 125g / 4 1/2 oz caster sugar
# 2 eggs, lightly beaten
# 1 tsp vanilla extract
# 125g / 4 1/2 oz self-raising flour
# 2 tbsp milk
1!. Preheat the oven to 190C/375F/Gas mark 5!. Either butter the tin or place the paper cases in the holes (see above)!. In a mixing bowl beat the butter and sugar until pale and fluffy!. You can use an electric whisk or mixer!.
2!. Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla!.
3!. Sift in half of the flour and fold into the mixture!. Add the milk and the rest of the flour and fold until well combined!.
4!. Spoon into the tin and bake for 12 minutes or until risen and golden on top!. Allow to cool for ten minutes on a rack before removing from the tin!.
5!. Spread your favorite icing on top, when cool!.Www@FoodAQ@Com
Makes 24 mini cakes or 12 larger ones!.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice!. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep)!. You can use the little paper cases according to the size tin you have!. If not, butter the base and sides of the holes before filling with the mixture!.
# 125g / 4 1/2 oz softened butter
# 125g / 4 1/2 oz caster sugar
# 2 eggs, lightly beaten
# 1 tsp vanilla extract
# 125g / 4 1/2 oz self-raising flour
# 2 tbsp milk
1!. Preheat the oven to 190C/375F/Gas mark 5!. Either butter the tin or place the paper cases in the holes (see above)!. In a mixing bowl beat the butter and sugar until pale and fluffy!. You can use an electric whisk or mixer!.
2!. Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla!.
3!. Sift in half of the flour and fold into the mixture!. Add the milk and the rest of the flour and fold until well combined!.
4!. Spoon into the tin and bake for 12 minutes or until risen and golden on top!. Allow to cool for ten minutes on a rack before removing from the tin!.
5!. Spread your favorite icing on top, when cool!.Www@FoodAQ@Com
Basic recipe for fairy cakes
Makes 24 mini cakes or 12 larger ones!.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice!. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep)!. You can use the little paper cases according to the size tin you have!. If not, butter the base and sides of the holes before filling with the mixture!.
125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk
Preheat the oven to 190C/375F/Gas mark 5!. Either butter the tin or place the paper cases in the holes (see above)!. In a mixing bowl beat the butter and sugar until pale and fluffy!. You can use an electric whisk or a wooden spoon!.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla!.
Sift in half of the flour and fold into the mixture!. Add the milk and the rest of the flour and fold until well combined!.
Spoon into the tin and bake for 12 minutes or until risen and golden on top!. Allow to cool for ten minutes on a rack before removing from the tin!.
Ideas for Toppings
Lemon or Orange Glacé Icing with Cherries
100g / 4 oz icing sugar
2 tbsp freshly squeezed lemon or orange juice
12 glacé cherries, cut in half (these work best when making the mini cakes)
Mix the juice into the icing sugar and stir until well blended!. Drizzle over the cakes when cooled!. Top with the cherries, cut side down, while the icing is still soft!.
Chocolate Ganache Glaze
150g / 5 1/2 oz good quality dark chocolate
150ml / 5 fl oz double cream
Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water!. Stir until the chocolate is melted and the mixture well blended!. Allow to cool slightly to thicken then pour over the cakes!. It will harden on cooling!.Www@FoodAQ@Com
Makes 24 mini cakes or 12 larger ones!.
For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice!. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep)!. You can use the little paper cases according to the size tin you have!. If not, butter the base and sides of the holes before filling with the mixture!.
125g / 4 1/2 oz softened butter
125g / 4 1/2 oz caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
125g / 4 1/2 oz self-raising flour
2 tbsp milk
Preheat the oven to 190C/375F/Gas mark 5!. Either butter the tin or place the paper cases in the holes (see above)!. In a mixing bowl beat the butter and sugar until pale and fluffy!. You can use an electric whisk or a wooden spoon!.
Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla!.
Sift in half of the flour and fold into the mixture!. Add the milk and the rest of the flour and fold until well combined!.
Spoon into the tin and bake for 12 minutes or until risen and golden on top!. Allow to cool for ten minutes on a rack before removing from the tin!.
Ideas for Toppings
Lemon or Orange Glacé Icing with Cherries
100g / 4 oz icing sugar
2 tbsp freshly squeezed lemon or orange juice
12 glacé cherries, cut in half (these work best when making the mini cakes)
Mix the juice into the icing sugar and stir until well blended!. Drizzle over the cakes when cooled!. Top with the cherries, cut side down, while the icing is still soft!.
Chocolate Ganache Glaze
150g / 5 1/2 oz good quality dark chocolate
150ml / 5 fl oz double cream
Break the chocolate into pieces and heat gently with the cream in a bowl set over a pan of simmering water!. Stir until the chocolate is melted and the mixture well blended!. Allow to cool slightly to thicken then pour over the cakes!. It will harden on cooling!.Www@FoodAQ@Com
the easiest recipe is using equal amounts of butter, caster sugar, self raising flour and eggs!.
1!. weigh number of eggs wanted!.!.depends on amount of mixture wanted!.
2!.weigh equal mass of flour, sugar and soft butter!.
3!.cream butter and sugar until fluffy
4!.beat in eggs!.!.!.adding small amount of flour if it starts to curdle
5!. fold in flour!.
6!.1 tsp vanilla can be added at this point, or choc chips or lemon zest, etc if desired!.
7!. bake until golden brown and springy!.!.!.around 10 minsWww@FoodAQ@Com
1!. weigh number of eggs wanted!.!.depends on amount of mixture wanted!.
2!.weigh equal mass of flour, sugar and soft butter!.
3!.cream butter and sugar until fluffy
4!.beat in eggs!.!.!.adding small amount of flour if it starts to curdle
5!. fold in flour!.
6!.1 tsp vanilla can be added at this point, or choc chips or lemon zest, etc if desired!.
7!. bake until golden brown and springy!.!.!.around 10 minsWww@FoodAQ@Com
I was going to write you mine but it is super similar to the one posted!. You can't go wrong with that basic mix, you can add whatever, sultana, orange even coffee is good!. I use soy milk or substitute with fruit juice or puree for a lighter cake it is just fluffier!. MMmmm cakes!.!. i might bake some too!.!.
":)Www@FoodAQ@Com
":)Www@FoodAQ@Com
FAIRY CAKES
Buy cake mix
Stir the cake mix until smooth
Add icing sugar and sweets
RICE-KRISPIE CAKES
pour rice krispy cereal into a bowl and add melted chocolate, stir until all rice krispies are covered!.Www@FoodAQ@Com
Buy cake mix
Stir the cake mix until smooth
Add icing sugar and sweets
RICE-KRISPIE CAKES
pour rice krispy cereal into a bowl and add melted chocolate, stir until all rice krispies are covered!.Www@FoodAQ@Com
instant mix from tesco!?Www@FoodAQ@Com