Saturday, 20 April 2013

Strawberry Jam Fairycakes

I made these fairycakes a little while ago when some friends requested cake to feed their helpers when moving house. The only specification was that it should be gluten and nut free, and also fruity. So I did some thinking, and came up with the idea for these. And from the comments I got they seemed to work.

Makes about 20 small fairycakes

For the cake
130g butter
150g granulated sugar
2 eggs
1 pear
1 apple
2 teaspoons vanilla extract
1 teaspoon glycerine
200g flour
1 teaspoon baking powder
100g strawberry jam

For the icing
125g butter
150g cream cheese
500g icing sugar
2 tablespoons strawberry jam

Chocolate pieces for decoration

Preheat the oven to 180

Whisk the butter and sugar until it's white and fluffy. Add the eggs and mix well. Grate the pear and apple and add to the mixture, and also add the vanilla extract and glycerine. Sift in the flour and baking powder and carefully mix until you've got an even mixture. Finally add the strawberry jam. Stir until you have a marbled effect.

Place muffin cases in a cupcake baking tray and scoop the mixture into the cases. Bake in the oven for about 20 minutes until done. Remove from oven and leave to cool on a cooling rack.

For the icing; mix the butter, cream cheese and icing sugar until you have an even mixture. Split the mixture in 2, and add strawberry jam to one half. Use piping bags to add to the top of the fairycakes. Add chocolate buttons for decoration.

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