Lemon Fairy Cakes Food

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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!!

MARY BERRY'S LEMON CUPCAKES WITH LEMON ICING



Mary Berry's lemon cupcakes with lemon icing image

Mary Berry's classic lemon cupcake recipe is the perfect easy summer bake. The Queen of baking has taken everything delicious about a lemon drizzle cake and infused it into a glorious lemon cupcake.

Categories     birthday     baking

Time 35m

Yield 1-12

Number Of Ingredients 11

125 g soft butter
125 g self-raising flour
125 g caster sugar
2 tbsp. milk
2 large eggs
Finely grated zest of 1 small lemon
125 g soft unsalted butter
250 g icing sugar, sifted
Juice of 1 small lemon
Edible silver balls or glitter to decorate
Deep 12-hole muffin tin and 12 paper cases

Steps:

  • Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
  • Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
  • Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.

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 TOP FAIRY CAKES



Lemon Top Fairy Cakes image

I made two batches of these yummy things, and then was ordered to make another one...totaling to 36. I haven't counted how many are left either...It's one of those "safe" recipes which gives you fast results. When I was little we'd always demand these which were known as "lemon tops" in our household...

Provided by Another cuppa

Categories     Dessert

Time 25m

Yield 12 cakes, 12 serving(s)

Number Of Ingredients 11

4 ounces unsalted butter, soft
2 eggs
4 ounces self raising flour, sifted
4 ounces caster sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
chocolate chips (optional)
9 ounces icing sugar
3 tablespoons water
2 tablespoons lemon juice
1 drop yellow food coloring

Steps:

  • Preheat the oven to 195°C.
  • Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
  • For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.

Nutrition Facts : Calories 239.3, Fat 8.8, SaturatedFat 5.2, Cholesterol 56.1, Sodium 15.1, Carbohydrate 38.8, Fiber 0.3, Sugar 30.4, Protein 2.3

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

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