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Redcurrant Fairy Cakes

Redcurrant Fairy Cakes

Recipe Submitted By: bakingmad

Pretty little fruity bakes. Children of all ages will enjoy baking and decorating these cup cakes. Great with strawberries, raspberries or blackcurrants. For a special occassion try baking in gold or silver cup cake cases!

Preparation Time	15 minutes
Baking Time	15 minutes
Portions	12
Skill Level	Easy
Average Rating

Redcurrant Fairy Cakes Ingredients

125 grams	Butter At room temperature
125 grams	Light Muscovado Sugar (Billington's)
2	Happy Eggs
125 grams	Wholemeal Self Raising Flour (Allinson)
2 tbsp	JUST MILK

Additional Ingredients

100 grams	Redcurrants
300 grams	Billington's Golden Icing Sugar
1	Redcurrants 12 Sprigs

This recipe uses

How to make Redcurrant Fairy Cakes

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Preheat the oven to 200ºC (180ºC fan, gas 6). Line a patty tin with 12 paper cases. Put the butter and Light Muscovado sugar into a bowl and mix together with an electric mixer until the mixture becomes light and fluffy.
Gradually whisk in the eggs, then sieve in the flour, tipping in the bran that doesn’t pass through the sieve holes. Add the milk and gently fold everything together.
Divide the mixture between the paper cases. Bake for 15 minutes until the cakes are risen and pale golden. Cool on a wire rack.
Remove the redcurrants from the stems, with a fork and put them into a food processor. Whiz until smooth and add half of the Golden Icing sugar, whiz again until combined, then add the remaining Golden Icing sugar, blend again until smooth.
Spoon redcurrant icing on top of fairy cakes and finish with a 2-3 fresh redcurrants.