Apparently it’s ‘National Cupcake Week’ this week. I’ve also become obsessed with The Great British Bake Off on BBC2, at 8pm on Tuesday nights. So, I decided there was no better time to do some baking myself.
However, cupcakes, with all their decorative icing and fancy flavours can be tricky to make. That’s why I attempted their much easier baby sister, the fairy cake, using a simple all-in-one recipe from uber cook Mary Berry (who appears on TGBBO).
All-in-all, a batch of 18 took just half an hour to make from start to finish (including washing up!), and tasted so good I had to make a second batch. The recipe is below – if you manage to make some, email me your pics!
For the cakes:
4oz (100g) soft margarine
4oz (100g caster sugar
4oz (100g) self-raising flour
1 teaspoon baking powder
For the buttercream icing:
6oz (175g) butter, softened
12oz (350g) icing sugar, sifted
1. Preheat the oven to 200C/400F/Gas 6. Place 18 paper cake cases in bun tins.
2. Measure all the ingredients into a large bowl and beat well with a wooden spoon until the mixture is smooth. Half-fill the paper cases with the mixture.
3. Bake in the pre-heated oven for about 15-20 minutes until the cakes are well-risen and golden brown. Lift them out of the bun tins and cool on a wire rack.
4. To make the icing, beat the butter and icing sugar until well-blended.
5. Cut a slice from the top of each cake and cut this slice in half. Pipe (or dollop with a teaspoon!) a swirl of buttercream into the centre of each cake and place the half slices of cake into the buttercream at angles, to resemble wings. Dust with icing sugar to finish.