Sunday, 29 September 2013

Recipe: Honey and Ginger Fairy Cakes with Lemon Buttercream

I made these for a party and there were very much a success! So here is the recipe:

Makes 24 fairy cakes.

For the cakes -

  • 4 eggs
  • 250g Margarine
  • 250g Caster sugar
  • 250g Self-raising flour
  • 1 tsp Baking powder
  • 1 tsp Ground ginger
  • 3 tbsp Honey
  • 1 tbsp Stem ginger (finely diced)
  • Grating of nutmeg

For the buttercream - 
  • 175g Butter
  • 350g Icing sugar
  • Zest of 2 lemons
  • 2 tsp Lemon juice
  1. Pre-heat the oven to 200 deg. and set up a cupcake tin with cases.
  2. Cream together the margarine and sugar until pale and fluffy.
  3. Beat the eggs in a separate jug and add them bit-by-bit to the margarine-sugar mixture. Beating all the time. You can add a little of the flour to help prevent curdling.
  4. Once all of the egg has been incorporated add the flour and baking powder. Beat this in well then add the ground ginger, nutmeg, stem ginger and honey. The mixture should be thick but will drop into the cupcake cases; if it is a bit thick then add a dash of milk.
  5. Half fill each cupcake case then bake for 10-15 mins. They should be a golden brown and when poked with a skewer it should come out clean. When done cool on a wire rack.
  6. To make the buttercream, blend together the butter, icing sugar, lemon zest and juice. 
  7. Once the cakes have cooled (they must be cool or the buttercream will melt!) cut a circle in the top off each cake. Take the cut out circle and cut it in half. Fill each vod with the butter cream (you can use a piping bag and star nozzle if wanted or just dollop it in) and rearrange semi-circles like butterfly wings. 
  8. Finally! Dust with icing sugar! Done! 
L xx

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