So, I’m starting off this blog for the first time in about a year or so with a little rant about the difference between fairy cakes and cupcakes.
Now I’m not a huge fan of this cupcake craze thats been sweeping the UK, I think it’s overshadowed the wholesome and very British fairy cake. Fairy cakes are smaller than the cupcake and the perfect size for small children. I made this quick batch to give to my girl guides (that’s right, people put me in charge of their children) as a little treat for their enrolment tonight.
Some of my fondest memories from childhood is making these lovely little cakes with my mum.
110g/ 4oz butter or margerine
140g/5oz caster sugar (vanilla sugar if you have it, see store cupboard if you are unsure what this is)
1 tsp of vanilla essence
200g/7.5oz of self-raising flour
1.5 tsp baking powder
1/4 tsp of salt
80ml of milk
1. Basically chuck everything in a bowl…
2. …and mix well with a spoon, whisk, hand mixer, feather duster, your choice!
3. Bake in the oven at 170C fan oven for 15 minutes until risen, slightly golden and a skewer comes out clean
4. All you need to do now is allow them to cool on a wire rack before mixing 5 heaped tbsp of sifted icing sugar with 1 tbsp of boiling water. Mix this to a stiff paste, adjust the water or icing sugar as you see fit.
5. Dollop a spoonful of this on each cake and top with hundreds and thousands.
And their you have it, the humble British fairy cake! Enjoy kiddiwinks!