Fairy Cakes or Cup Cakes Recipe

Fairy Cakes or Cup Cakes

Recipe by Jackie Cameron

Fairy cakes, as we called them, are another popular tasting treat. Before cooking sprinkle with sugar. This eliminates the need for icing. Served hot with the crispy, crunchy topping of caramelised sugar these cakes are decadently more-ish. Invite friends for tea!

Yields : 12

Ingredients :

125ml Margarine

200 ml Castor Sugar

1 t Vanilla Essence

2 medium Eggs

2 cups Cake Flour

2 t Baking Powder

Pinch fine Salt

200ml full cream Milk

Extra

Paper cup cake holders

White Sugar

Method :

1) Cream the margarine and sugar together and then add in the vanilla essence

2) Whisk the eggs and add to the above

3) Incorporate the dry ingredients alternatively with the milk amount

4) Be careful not to over whisk

5) Spoon mixture into paper cup cake holders.  Lightly dust the top of each cup cake with white sugar.  Bake at 180˚C for about 10 minutes

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef 
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713

Comments

[Caro Swarts]

Hi Jackie

Im looking so forward to trying out your recipe. A friend of mine told me about your site, but I remember seeing it before, and Im sure I have seen you on a TV show maybe Top Billing. Anyway I have decided to try getting into cupcakes and a few other items to sell on, as my previous business has gone down, and I need to earn an income, and my first assignment was for my church 280 cupcakes, I loved it specially decorating them. One area I find hard to control is keeping the cupcake flat on top, is there any secret tip for this? Also I would like to find a recipe for a soft icing that i can pour over cupcake like a ganache type texture (hence the flat top cupcake :) ) and then be able to pipe designs on top of them. I tried a butter icing and thinning it out but it tends to seperate and get a funny bubbly looking texture. Have u got any ideas for me?

I also love the look of your choc mousse cake. I am doing a pro bono wedding cake for someone, who wants a choc mousse cake So I hope you dont mind if i use yours, Now i just need to practise the icing techniques .

All the best

Caro

[Jackie Cameron]

Hi Caro

Lovely to hear from you.

280 Cupcakes! That must have been FUN!

You must be very careful with cupcakes, especially this recipe, to not over incorporate the ingredients. As soon as this occurs you find them getting pointy at the top. What we also do is smooth the top over before baking with a warm knife. If you are still having problems place the mixture into your cupcake holder allowing for a small well in the centre. So when baking everything rises to the same level.

Soft Icing

I have a recipe on this blog for a chocolate cake with a milk icing.

(click here for Chocolate Cake with Milk Icing Recipe)

You can use this recipe and thin it down to the correct consistency by adding more milk. The reason why you have had problems in the past is probably because you have been making a butter icing and when thining it down the butter has split away from the icing sugar with the inclusion of, let's say, cold milk.

Chocolate Mousse Cake

Not a problem, of course you can use it that is why it is available for you. All the best with this and shout if you have any more questions.

Cheerio for now.

Yours in hospitality
Jacqueline Cameron
(Head Chef)