Welcome Samantha to the Cupcake Party, celebrating my 10 years of blogging! Samantha lives in the UK and is one of the rockstar bag pattern designers in the Bag of the Month Club. She’s here today to share Mrs. H’s Fairy Cake Recipe. – Betz
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Hi lovelies, it’s an honour to be with you today sharing my fairy cake recipe! If you follow me on Instagram you’ll know I was gearing up to follow my children’s book of baking, until my husband reminded me I don’t usually follow a recipe for cakes… oh yeah… so I’m sharing my own recipe for cakes with you!
My recipe will make 12 good size fairy cakes, or 18 smaller ones. I try to go with 12 to save having to wash two tins.
Here’s what you’ll need:
3 medium eggs
6oz self raising flour
6oz unsalted butter
6oz caster sugar (superfine granulated)
Before you start you’ll need to bring your eggs up to room temperature if you store them in the fridge. You can pop your cake cases into your baking tin in the meantime, and set your oven to 180C (350F, or Gas Mark 4) to pre-warm.
Here’s where it gets technical. Chuck the butter and sugar into the food mixer and set on low for a couple of minutes, until it’s soft and creamed together. Sift in the flour, and then add the eggs. Set the mixer going again on low until the whole mixture comes together. It should be a lovely soft, creamy texture. You should be able to scoop it up with a spoon, but it not drip off. If it does, add a touch more flour. If you can’t scoop it easily then add a couple of drops of cool tap water and mix again.
Using a dessert spoon, scoop up some of the cake batter, then push it off into the cake cases with a tea spoon. This ensures that there are at least two spoons which need licking afterwards.
Pop the cakes into the pre-heated oven for around 10 minutes, then check with a skewer or cocktail stick. If they’re properly cooked then it’ll come out clean. Pull the tin out, and set on the side to cool for 5 minutes, still in the tin. Then remove from the tin and decorate as you wish! You might want to try Melissa’s frosting recipe from last week!
You’ll note that I used an icing nozzle with a sort of cross in the top, rather than the traditional 6 pointed star… it makes my piping look neater, because I’m not very good at piping… either the sewing kind or the eating kind!
Thank you so much for having me to share with you Betz!
Samantha is an independent pattern designer, living in Wales, UK, who writes bag sewing patterns. You can find her over on her blog , or why not pop over to her new store where you can get a delicious 25% discount on her patterns using the code CUPCAKE!