QUICK AND SIMPLE FAIRY CAKES
My mom told me this recipe, and I love it because its really quick and very easy to follow!
Provided by pkhosa
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
- Bake in the preheated oven until golden, 10 to 12 minutes.
Nutrition Facts : Calories 144.2 calories, Carbohydrate 15.2 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 181.9 mg, Sugar 8.4 g
GLUTEN FREE CHOCOLATE FAIRY CAKES
I found a recipe in a book called 1001 cupcakes and bars and tweeked it to match my diet. It turned out beautifull!!! I hope you like it
Provided by Shiv2641
Categories Dessert
Time 25m
Yield 16-24 Cupcakes
Number Of Ingredients 7
Steps:
- Preheat the oven to 190 degrees celsius while mixing the ingredients.
- Put caster sugar into a mixing bowl and mix together with the butter using a fork. (the fork is much better than a spoon it removes the lumps quicker and binds everything evenly).
- Sift in flour, xantham gum, cocoa powder and baking powder.
- Add eggs.
- Mix all together with a fork tipping bowl to a 45 degree angle until eveything is mixed together. This should add some air bubbles to the mixture and should after 2 minutes standing look a little like chocolate moose.
- Divide out the mixture into bun cases and bake in the oven for 15 minutes at 190 degrees celsius.
- You can top with anything you like and enjoy. They are great warm and cold.
Nutrition Facts : Calories 115.8, Fat 6.6, SaturatedFat 3.9, Cholesterol 41.7, Sodium 72.5, Carbohydrate 13.4, Fiber 0.5, Sugar 7.2, Protein 1.5
CHOCOLATE AND ORANGE FAIRY CAKES
Originally from Leith's Recipe of the Day but with a couple of adaptions. I like to use whole nut chocolate. These are recipes I've kept for years, used time and time again and then moved house. I lost them six years ago and found them recently. It's like finding old much-loved friends. I want them safe. Please computer, don't die!
Provided by Sherrie-pie
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 190°C.
- Line 2 muffin pans (12 hole) with paper cases.
- Cream butter and sugar until light and fluffy.
- Mix eggs together in a separate bowl and gradually beat into creamed mixture a little at a time, adding 1 tablespoon of flour if the mixture begins to curdle.
- Stir in chocolate and orange zest.
- Fold in flour, adding orange juice to bring mixture to a dropping consistency.
- Divide mixture between cases so each is two-thirds full.
- Bake in middle of oven for about 20 minutes or until the cakes are well risen, golden and feel spongy to fingertips.
- Cool on a wire rack.
- Make icing.
- Orange: Place icing sugar and orange zest in a bowl, add enough orange juice to mix to a fairly stiff consistency.
- Icing should hold a trail when dropped from a spoon but gradually find its own level.
- It needs little liquid.
- Chocolate: Melt chocolate and milk together.
- (I use a microwave oven for this- take care, chocolate burns easily.) Stir well to mix.
- Ice cakes with orange icing and swirl the chocolate on top.
Nutrition Facts : Calories 212.8, Fat 13.8, SaturatedFat 8.3, Cholesterol 41.9, Sodium 144, Carbohydrate 24.2, Fiber 3.4, Sugar 11.8, Protein 3.6
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