This week we had a new kitchen island put in and some new doors, and it’s amazing. I can finally bake with loads of space and walk around an organised kitchen! So I took the opportunity to start some baking again. I wanted to make something simple – why not go for the first thing I ever learnt to bake…Fairy Cakes! I also made some chocolate muffins because I can never decide whether I want chocolate or plain! I baked this batch for a little girl I look after – only I forget to take them which is something I often tend to do! I am very forgetful.
Fairy Cakes and Chocolate Muffins
200g Self-raising flour // 260g Caster Sugar // 260g Stork // 4 eggs // Fairy Cake Cases and Muffin
Cases // 1 Vanilla Pod // 2tsp Vanilla Essence // 60g Cocoa Powder // Chosen Sweets
Measure out all the ingredients and pre-heat the oven to 180 degrees (fan oven). Net put the plain fairy cake cases in a cake-baking tray ready for the mixture.
Cream together the butter and sugar until light and fluffy.
Add the eggs and mix around a few times until incorporated with the
mixture. To get rid of the lumps, use the hand mixture to make the mixture very
Fold in the flour – after passing it through a sieve.
Once mixed, put half the mixture into another bowl.
Into one of the mixtures, scrape the vanilla pod seeds out and move
into the bowl. Mix until the seeds are all separated and the mixture looks
even. Put into the cake cases evenly, and smooth out over the top.
Place in the oven for about 15 minutes.
Whilst the fairy cakes are cooking, add the vanilla essence and cocoa
powder and mix thoroughly.
Evenly put in the muffin cases and leave them ready to go in the
Once the fairy cakes are ready, remove and take out of the tray
onto a cooling rack. Put the muffin cases in the same cake tray and put in the
oven for 20-25 minutes.
To ice the fairy cakes, mix icing sugar with hot water to form a
thick consistency. Place on top of each cakes and top with a chosen sweet.
There you go, gorgeous fairy cakes.
– have a good Sunday –
Lady Hunter xo