Irish Lemon Fairy Cakes Food

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IRISH LEMON FAIRY CAKES



Irish Lemon Fairy Cakes image

Make and share this Irish Lemon Fairy Cakes recipe from Food.com.

Provided by bakedapple42

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 9

4 egg yolks
2/3 cup white sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
4 egg whites
2/3 cup sifted cake flour
1/4 teaspoon salt
1 pint lemon curd
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F. Grease and flour 24 muffin cups.
  • Beat egg yolks till thick. Gradually add 1/3 cup sugar, beating continually.
  • Stir in lemon peel and juice.
  • Beat egg whites till soft peaks form then gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
  • Gently fold yolks into whites.
  • Sift together flour and salt and fold into egg mixture.
  • Fill muffin cups half full. Bake at 375 for about 20 minutes.
  • Remove cakes from tins and cool completely on a wire rack.
  • Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside.
  • Fill each cavity with about 1 teaspoon of lemon curd.
  • Replace the "cones" into the filling on each cake and dust with confectioner's sugar.
  • Yield: 24 cakes.

LEMON FAIRY CAKES



Lemon fairy cakes image

Easy, quick, and great for kids.

Provided by willowth3kitten

Time 35m

Yield Makes Cakes

Number Of Ingredients 0

Steps:

  • Preheat oven to 190c/ 160c fan/ gas 5.
  • Cream together the butter and caster sugar with whisk or electric mixer until smooth.
  • Add softly beaten eggs slowly, followed by Vanilla extract and lemon juice.
  • Add half of the flour and mix until smooth. Then, add the milk and rest of the flour and continue to mix until smooth.
  • Spoon into cases or fairy cake tray, and cook for 12-18 minutes, or until golden brown. Test they are cooked all the way through by inserting a knife into the deepest part, and it should come out clean.
  • Cool the cakes until they are totally cool to touch.
  • Mix icing as per instruction on the packet, and add any food colouring and flavouring as desired. Decorate the cakes as desired.

LEMON FAIRY CAKES



LEMON FAIRY CAKES image

Make and share this LEMON FAIRY CAKES recipe from Food.com.

Provided by Trini_Deb_UK

Categories     Dessert

Time 1h5m

Yield 24 24, 24 serving(s)

Number Of Ingredients 8

225 g softened butter (Flora buttery is good) or 225 g softened margarine (Flora buttery is good)
225 g golden caster sugar
225 g self raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons lemon juice
lemon zest (from one unwaxed lemon)
approximately 100mls sour cream
4 large eggs

Steps:

  • Pre-heat oven to 170°c Fan. Line two trays (12 holes each) with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times.
  • Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition.
  • Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon.
  • I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full.
  • Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes.
  • Bake on the oven- shelf just above centre.
  • Bake one tray at a time, unless your oven is big enough to take two trays side by side.
  • Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely.
  • Ice to your preference.
  • Will keep for 2-3days I an airtight container.

Nutrition Facts : Calories 157.8, Fat 8.5, SaturatedFat 5.1, Cholesterol 51, Sodium 104.9, Carbohydrate 18.4, Fiber 0.3, Sugar 9.4, Protein 2.3

FLUFFY LEMON FAIRY CAKES



Fluffy Lemon Fairy Cakes image

A light a fluffy fairy cake with a icing. A sure winner with everyone.

Provided by deequa

Time 25m

Yield Serves 12

Number Of Ingredients 13

4oz caster sugar
4oz butter or marg soft
2 eggs
1 x juice of lemon
1/2 lemon peel zest (grated)
1 x tsp vanilla essence
1 x tbsp milk
1/2 tsp baking powder
6oz self raising flour
8oz Icing sugar
2 tsp butter
1 x tsp vanilla essence
1 x tsp water

Steps:

  • preheat oven to 170C/Fan 150C/Gas 5
  • Cream / beat butter or marg with caster sugar until its blended and creamy, i use muscle and wooden spoon, you can use an electric whisk.
  • Beat in the eggs 1 at time, try room temp eggs to stop curdling but dont worry too much if does curdle. Beat in one at time, vanilla, lemon zest and juice, milk and baking powder.
  • Gradually add the sefted self raising flour, or sprinkle from height as i do to get air into it. Beat the mixture until its smooth, creamy but firmish. Something like "Angel Delight"
  • Fill 12 cupcake cases.. i put the case into a fairy cake tin to keep the caked in position as they are rising. Each case will require a generous dessert spoon full until just below the cake case. Cook in middle of oven for around 15 min.
  • You will know the cakes are ready when they are golden and spring back after a light press.
  • Allow cakes to cool on a rack for around 10 - 15 min.. you can start making icing.
  • For the icing, first mix in the butter into the icing sugar, be patient it will seem like too little butter but keep working it. Then add the water and vanilla essence, work the mixture until a smooth, firm but workable paste. You may need to add more water / icing sugar as you go.
  • Take a generous amount on a wide knife put on cake and rotate cake around until you have an even coated amount of icing sugar.
  • Allow to set for 5 / 10 min and enjoy!!

IRISH DAIRY CAKE



Irish Dairy Cake image

This is an authentic Irish recipe. I got it from a dear Irish friend. It is not for the faint of heart.... but it is divine.

Provided by Aven

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h45m

Yield 14

Number Of Ingredients 6

1 ½ cups butter, softened
3 cups white sugar
6 eggs at room temperature
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3 cups all-purpose flour, sifted

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
  • Cream butter and sugar together in a mixing bowl until thoroughly combined.
  • Beat in eggs, one at a time, beating each egg until fully incorporated before adding the next one.
  • Mix in cream cheese and vanilla extract.
  • Mix in flour, about 1/2 cup at a time, until batter is smooth and velvety. Pour batter into prepared pan.
  • Bake cake in the preheated oven until top is golden brown, about 1 1/2 hours.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g

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