As easy and effortless as these are I
really don’t know why I don’t bake more often. Although I suspect the answer
has something to do with the bathroom scales... Anyway, today was a really
hectic day at work, so I decided we all could do with a little reward and
cheering up, and so when I got home this evening I whipped these up in no time
at all.
Makes
12 fairycakes
For
the fairycakes
130g butter
130g granulated sugar
the zest of ½ large lemon
20g milk chocolate
2 medium eggs
150g plain flour
¼ teaspoon baking powder
1 teaspoon lemon juice
For the
icing
75g cream cheese
30g butter
180g icing sugar
the zest of ½ large lemon
½ teaspoon lemon juice
¼ teaspoon yellow food colouring
sweets for decoration
Pre-heat your oven to 180oC
Cream the sugar and butter in an electric
mixer until the mixture is light and fluffy. Alternatively, do it by hand. This
takes a little while, but it is worth getting the mixture as light and as
fluffy as you can, as this improves the texture of the cakes.
Zest a lemon, and add half of this to the
cake mixture. As always when zesting lemons; make sure you don’t get any of the
white pith in with the zest, as this is very bitter.
Also grate the milk chocolate on a fine
grater, so that you have a fine powdery result.
Add the eggs, one at a time, and stir well
until you have an even mixture.
Mix the flour and baking powder and sift
these into the mixture. Carefully stir until you have a smooth cake dough. It’s
worth being careful here, as you don’t want to overwork your mixture. This
releases the gluten in the flour, and makes the cakes more rubbery.
Finally add the lemon juice and mix it in.
Fill 12 cupcake cases and bake in the oven
for 10 to 15 minutes, until a skewer comes out clean after being inserted into
the middle of a cake.
To make the icing; mix the butter, cream cheese
and icing sugar in a large bowl. When the mixture is smooth; add the lemon
zest, lemon juice and food colouring. Mix well, and spoon into a piping bag
fitted with a star nozzle. Squirt the icing onto the fairy cakes, and decorate
with sweets.
No comments:
Post a Comment