Redcurrant Iced Fairy Cakes Food

ICED FAIRY CAKES

Steps:

• Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Put a paper case in hole of a 12-hole bun tin.
• Put the sugar and butter (it must be soft or you won't be able to mix it properly) in a bowl and mix it together. Sift in the flour.
• Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
• Divide between the cases using a spoon, scraping it off with a knife. Ask a grown-up helper to put the tray in the oven for 20 minutes.
• Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing.
• Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.

MARY BERRY'S ICED FAIRY CAKES RECIPE

Steps:

• To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
• Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
• Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
• Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.

REDCURRANT ICED FAIRY CAKES RECIPE

Steps:

• Preheat the oven to 200ºC (180ºC fan, gas 6. Line a patty tin with 12 paper cases. Put the butter and Light Muscovado sugar into a bowl and mix together with an electric mixer until the mixture becomes light and fluffy.
• Gradually whisk in the eggs, then sieve in the flour, tipping in the bran that doesn't pass through the sieve holes. Add the milk and gently fold everything together.
• Divide the mixture between the paper cases. Bake for 15 minutes until the cakes are risen and pale golden. Cool on a wire rack.
• Remove the redcurrants from the stems, with a fork and put them into a food processor. Whiz until smooth and add halve of the Golden Icing sugar, whiz again until combined, then add the remaining Golden Icing sugar, blend again until smooth.
• Spoon redcurrant icing on top of fairy cakes and finish with a sprig of 2-3 fresh redcurrants.

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.