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Redcurrant fairy cakes topped with a few redcurrants Tried & Tested

Redcurrant fairy cakes

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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 occasion try baking in gold or silver cup cake cases!

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cakes

For the icing

  • 100g 3½ oz Redcurrants Plus a handful extra for decoration
  • 300g 10⅝ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200ºC (fan 180ºC, gas mark 6). Line a cupcake tin with 12 paper cases.

  2. Classic mode Step 2

    Put the butter and sugar into a bowl and mix together with an electric mixer until the mixture becomes light and fluffy.

    Ingredients for this step

  3. Classic mode Step 3

    Gradually whisk in the eggs, then the flour. Add the milk and gently fold everything together.

    Ingredients for this step

  4. Classic mode Step 4

    Divide the mixture between the paper cases. Bake for 15 minutes until the cakes are risen and pale golden. Cool on a wire rack.

  5. Classic mode Step 5

    Remove the redcurrants from the stems with a fork and put them into a food processor. Whiz until smooth and add half of the icing sugar. Whiz again until combined, then add the remaining icing sugar, blend again until smooth.

    Ingredients for this step

    • 100g 3½ oz Redcurrants Plus a handful extra for decoration
    • 300g 10⅝ oz Unrefined golden icing sugar (we like Billington's) Unrefined golden icing sugar
  6. Classic mode Step 6

    Spoon redcurrant icing on top of fairy cakes and finish with 2-3 fresh redcurrants.