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Save to my recipesRedcurrant Fairy Cakes Ingredients
| 125 grams | Butter At room temperature | |
| 125 grams | Light Muscovado Sugar (Billington's) |  |
| 2 | Free Range Eggs (Happy Eggs) |  |
| 125 grams | Wholemeal Self Raising Flour (Allinson) |  |
| 2 tbsp | JUST MILK |  |
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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 |  |
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
- Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text
-
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.
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