Little fairy cakes
Little fairy cakes are light, fluffy mini cakes enhanced with zesty lemon and vanilla, perfect for any occasion. This easy recipe results in charming treats topped with whipped cream.
Cook time 20 min
Prep time 20 min
Ingredients:
1 cup self-raising flour1 cup all-purpose white wheat flour
1 cup sugar
1/2 cup butter
3/4 cup milk (1% fat)
3 eggs
2 tbsp lemon zest
1 tsp vanilla extract
1 cup heavy whipping cream
Little fairy cakes are delightful mini cakes that are perfect for any occasion. They're light, fluffy, and have a zesty lemon flavor combined with a hint of vanilla, making them a delightful treat for both kids and adults. Follow this recipe to create these charming little cakes that will surely bring a touch of magic to your table.
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners or lightly grease the tin.
In a medium-sized bowl, combine the self-raising flour and all-purpose white wheat flour. Set aside.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Beat in the eggs one at a time, making sure each egg is fully incorporated into the mixture before adding the next.
Add the lemon zest and vanilla extract to the mixture and mix until they are well combined.
Gradually add the mixed dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the fairy cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the fairy cakes are cooling, whip the heavy whipping cream using an electric mixer on high speed until stiff peaks form.
Once the fairy cakes are completely cool, use a piping bag or a spoon to top each cake with the whipped cream.
Decorate with additional lemon zest, sprinkles, or other toppings of your choice if desired. Enjoy your delightful Little Fairy Cakes!
With these simple steps and tips, you can easily create a batch of enchanting little fairy cakes. Their delicious lemon and vanilla flavor, combined with a light and fluffy texture, will make them a hit at any gathering. Enjoy your delightful creation and share the magic with friends and family!
Little fairy cakes FAQ:
Bake the little fairy cakes in a preheated oven at 350°F (175°C) for 18-22 minutes. They're done when a toothpick inserted in the center comes out clean.
Store leftover fairy cakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If topped with whipped cream, it's best to store them in the refrigerator.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1 ½ teaspoons of baking powder for each cup of flour used. However, keep the original ratios of other ingredients the same.
Use a standard muffin tin lined with paper cupcake liners or lightly greased. This recipe makes about 12 fairy cakes.
To check for doneness, insert a toothpick into the center of a cake. If it comes out clean or with a few crumbs, the cakes are ready. If it has wet batter on it, bake for a few more minutes.
Tips:
- Ensure all ingredients are at room temperature to create a smooth batter.
- Sift the flours together to avoid lumps and ensure an even mixture.
- Beat the butter and sugar together until the mixture is light and fluffy for a perfect texture.
- Fold the dry ingredients into the wet ingredients gently to retain air in the batter, which helps make the cakes light and airy.
- Do not overfill the cake molds; fill each about two-thirds full to give enough room for the cakes to rise.
- Rotate the baking tray halfway through the baking time to ensure even cooking.
- Allow the fairy cakes to cool completely on a wire rack before frosting or decorating to prevent the frosting from melting.
Nutrition per serving
10 ServingsCalories 370kcal
Protein 7g
Carbohydrates 44g
Fiber 0.82g
Sugar 22g
Fat 20g
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