Have you a Recipe for Fairy Cakes Please?!
I am cooking Cakes for my little friends!. Lol!.
Thank YouWww@FoodAQ@Com
Thank YouWww@FoodAQ@Com
Answers:
This Recipe works really well:
INGREDIENTS (Nutrition)
150 g superfine sugar
110 g margarine
2 eggs
2 g cinnamon
1 g ginger
190 g self-rising flour
30 g confectioners' sugar
1 g cardamom (optional)
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DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!. Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan!.
In a medium bowl, cream together the sugar and margarine until light and fluffy!. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender!. Add cinnamon and ginger to the batter and mix well!. Stir in the flour until well blended!. Spoon a generous tablespoon of the batter into each paper, and level it out!.
Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed!. Dust with confectioners' sugar and cardamom when cooled!.
Enjoy!!Www@FoodAQ@Com
INGREDIENTS (Nutrition)
150 g superfine sugar
110 g margarine
2 eggs
2 g cinnamon
1 g ginger
190 g self-rising flour
30 g confectioners' sugar
1 g cardamom (optional)
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C)!. Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan!.
In a medium bowl, cream together the sugar and margarine until light and fluffy!. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender!. Add cinnamon and ginger to the batter and mix well!. Stir in the flour until well blended!. Spoon a generous tablespoon of the batter into each paper, and level it out!.
Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed!. Dust with confectioners' sugar and cardamom when cooled!.
Enjoy!!Www@FoodAQ@Com
110g (4oz) Self Raising Flour
110g (4oz) Butter, softened
110g (4oz) Caster Sugar
50g (2oz) Currants or Sultanas
2 Eggs, lightly beaten
Pre-heat oven to 190°C; 375°F: Gas 5!.
Cream the butter and sugar until soft and light!.
Add eggs a little at a time!.
Sift the flour and gently fold into the mixture!.
Fold in the currants or sultanas!.
Place 18 paper baking cases into bun trays!.
Spoon in the mixture, filling about two-thirds of the cases!.
Bake for 20-25 minutes, or until well risen and golden brown!.
Place on a wire rack to cool!.
Makes 18
Note: They can be decorated if you wish, with icing topped with a glacé cherry or walnut half, sprinkled with crushed nuts, chocolate or any other topping you prefer!.
enjoy your fairy cakes Www@FoodAQ@Com
110g (4oz) Butter, softened
110g (4oz) Caster Sugar
50g (2oz) Currants or Sultanas
2 Eggs, lightly beaten
Pre-heat oven to 190°C; 375°F: Gas 5!.
Cream the butter and sugar until soft and light!.
Add eggs a little at a time!.
Sift the flour and gently fold into the mixture!.
Fold in the currants or sultanas!.
Place 18 paper baking cases into bun trays!.
Spoon in the mixture, filling about two-thirds of the cases!.
Bake for 20-25 minutes, or until well risen and golden brown!.
Place on a wire rack to cool!.
Makes 18
Note: They can be decorated if you wish, with icing topped with a glacé cherry or walnut half, sprinkled with crushed nuts, chocolate or any other topping you prefer!.
enjoy your fairy cakes 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
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
1 Peter Pan boot
1/2 Can of Unicorn bits
1/4 TSP Leprechaun juice
and three crushed butterflies for beautyWww@FoodAQ@Com
1/2 Can of Unicorn bits
1/4 TSP Leprechaun juice
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http://allrecipes!.com/Recipe/Spiced-Farm!.!.!.Www@FoodAQ@Com
I can help you darling!.Www@FoodAQ@Com
wow! i would love to eat it!.!. Yum Yum!Www@FoodAQ@Com
try in google searchWww@FoodAQ@Com