Gluten Free Fairy Cakes

Name: Gluten Free Fairy Cakes
Cook time: PT18-20 M
Yield: 24 fairy cakes
Ingredients: Fairy Cakes 150g butter 150g caster sugar 3 eggs 150g FREEE Self Raising White Flour 5 tbsp milk ½ tsp vanilla extract; Topping 100g icing sugar 4 tsp lemon juice 12 glacé cherries

4.8

17 Ratings

18-20 minutes 24 fairy cakes Gluten,Nuts,Peanuts,Wheat Vegetarian

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About this recipe:

Fairy cakes are one of the easiest home bakes to make. Store the cold cakes in a tin or freeze some without the topping for another day. We topped our fairy cakes with lemon icing and half a cherry but jam or chocolate spread are also good toppings.

Equipment:

fairy cake cases, 2 x mixing bowls, 2x 12-hole mini cake trays or a large baking tray

Ingredients:

Fairy Cakes
150g butter
150g caster sugar
3 eggs
150g FREEE Self Raising White Flour
5 tbsp milk
½ tsp vanilla extract

Topping
100g icing sugar
4 tsp lemon juice
12 glacé cherries

Method:

200°C, Fan 180°C, 400°F, Gas 6

Fairy Cakes

Pre-heat the oven.
Stand the fairy cake cases in the holes of the mini tart trays or on a large baking tray.
Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
Sieve the flour into the bowl then stir it into the mixture.
Add the milk and vanilla extract and combine well.
Divide the mixture between the prepared fairy cake cases.
Bake for 18-20 minutes, until the sponge springs back when touched.
Cool the cakes on a wire rack.

Topping

Put the icing sugar into a bowl and add drops of lemon juice, a little at a time, stirring to make a stiff icing.
Spread the icing over the top of the cold fairy cakes.
Cut the glacé cherries in half and before the icing sets, press half a cherry into the icing on each cake.