Mary left a comment on the last post asking for a recipe for fairy cakes, and as they’re one of the few things I can cook with any kind of expertise I’m only too happy to oblige! (Just for the record, the other things I’m good at are profiteroles, cheese on toast and vodka jelly.)
When I had little ones at home I used to make at least 3 batches of these a week, just because it was the ideal way to pass a rainy afternoon (or a sunny one to be honest, as I’m hardly the outdoors type) I suspect, Mary, that you know these as cupcakes, but I’ll pass on the recipe anyway because it’ll help me feel domesticated and capable and distract me from the fact that I haven’t cleared away the breakfast things yet.
I think they’re probably called fairy cakes over here because they’re miniature and fairy sized, but to make them extra specially girly and fairy-like, I sprinkle them with this stuff (Edible glitter-- find it on the side menu!)
Anyway, here’s the recipe...
Put 125g butter, 125g of caster sugar, 125g self raising flour, 2 large eggs (laid in leafy glades by extremely happy hens fed on organic museli, of course) and half a teaspoon of almond essence (as long as no-one eating these has a nut allergy... if so use vanilla) in a big bowl and whisk it all up with an electric hand whisk. Add in 2ish tablespoons of milk to make the mixture a bit softer, then put a small amount of the mixture into 24 (ish) little cupcake cases. Bake for about 12-15 minutes at about 180 C (gas mark 6)
When they’re cool ice them (with icing sugar mixed into a paste with a few teaspoons of water) and sprinkle on the fairy dust glitter while the icing is still tacky. Top with dolly mixtures or, for my favourite old-fashioned, storybook look, half a glace cherry.
(Oh, now I feel like Ma Larkin, and am feeling the urge to go and bake bread and sew curtains. Better go and look at some more hot men until the urge passes...!)