Gluten Free Fairy Cakes Food

GLUTEN FREE CHOCOLATE FAIRY CAKES

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.

GLUTEN FREE FAIRY CAKES

Steps:

• make sure you have 12 paper cases handy.
• Preheat oven to 200 degrees.
• Cream together margarine and sugar until light and fluffy.
• Beat in eggs and vanilla, followed by the sifted baking powder, sifted flour and milk.
• Half fill paper cases standing on baking tray.
• Bake for 10-12 minutes.
• When cold, decorate the top with jam or icing or just icing sugar, if desired.

FAIRY CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
• Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
• Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.

FAIRY CAKES

Steps:

• Preheat oven to 400 degrees F.
• Line a 12 cup muffin tin with baking cups.
• Put all the ingredients except for the milk into a food processor and blend until smooth. Pulse while adding the milk down the funnel to make for a soft consistency.
• It doesn't seem like enough, but you can get enough into each baking cup, just scrape it all out and try to fill each one equally.
• Bake for 15-20 minutes or until they are golden on top.
• Cool on a wire rack, but remove from the tin as soon as possible.
• Before you decorate, slice off any mounded tops so you have a flat surface to decorate. Icing: Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream I always break the batch into smaller batches so I can have different colors When my girlfriend made these for my shower, she frosted them with a bright pink icing, sprinkled them with iridescent edible glitter and topped it with an edible (gum paste) rosebud.
• Very very cute!
• In the cookbook they show them topped with rosebuds and little sugared daisies and fresh berries and they even made a spiderweb with black and white icing.
• Use your imagination, the flat tops give lots of room to be creative!