🧚🏼‍♂️ Fairy Cakes 🧚🏼

Fairy cakes are a delightful British treat, this light lemon sponge cupcake features a signature look with its delicate wings on a bed of freshly whipped cream.

Perfectly sweet and charming, these cakes are a whimsical addition to any cup of tea or celebration, including children's parties.  Grab your kids and make a special memory by baking these together! 🧁✨

Fairy cake merry-go-round 😊

INGREDIENTS

130g Sugar

130g Self-rising Flour

130g Butter

2 Eggs 

1tsp Vanilla Extract

4Tbs Milk/Cream

1tsp Lemon zest

METHOD

1. Preheat oven to: 400F/204C - we will reduce the temp later.

2. In a bowl, cream the butter, sugar & lemon zest for 2 minutes. Clean sides of bowl.

3. Add the vanilla to the eggs and whisk lightly to combine. Add eggs to butter mixture and mix at low speed until just combined. Clean sides of bowl. 

4. Sift in 1/2 your flour and FOLD in gently. Add your milk and mix in well. Sift in the second 1/2 of your flour and fold in gently. 

5. Place cupcake liners in pan. This recipes is best if used to make 9 cupcakes, do not make 12. We want the cupcake to be a little larger with a nice dome on top. Distribute the batter equally throughout the cups.

6. Put into the oven and immediately reduce heat to: 375F/190C and bake for 20 -25 minutes, until risen, golden brown and a skewer comes out clean. I usually start keeping an eye on them at the eighteen minute mark.  Once done, place on a cooling rack for 5 minutes, remove from pan to complete cooling.

Lemon Drizzle/Glaze

70g/1/2c Powdered Sugar

2 - 2 1/2 Tbs Fresh Lemon Juice

In a bowl with the sugar, add 2Tbs of lemon juice. If you would like it a little thinner, gradually add more of the lemon juice until you reach the desired consistency.  

Whipped Cream - Stabilized* 

57g/2oz softened Cream Cheese

100g/1/2c Sugar

473ml/2c Heavy Cream

1/2tsp Vanilla Extract

Pinch of salt

* I made extra cream for another recipe. Please half this recipe for 9 fairy cakes

With a hand-held or stand mixer, beat the sugar and cream cheese for a minute.

Add the cream and mix to soft peaks on medium speed, about 2 - 3 minutes, clean bowl often.

When soft peak appear, add the vanilla extract and salt. On medium hight speed, whip until stiff and it holds its shape well - about a minute. 

Assemble the Fairy Cakes

Slice the dome off the top of the cupcake to make the wings, set aside. Add a half teaspoon of drizzle to the top of the exposed cupcake. Using a pastry brush, bush the cut-off dome with a thin coating. Cut the disk in half to make the wings. Using a spoon or piping bag/nozzle, add a generous dollop of cream to the top of the cupcake. Place the 'wings' on top and an angle. You can add a little more cream to the top, between the wings, dust with powdered sugar and add any decorations/edible glitter you with. Repeat with the other cupcakes. 

Now, watch the kids, and adults, delight in this playful treat.