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Christmas Fairy Cakes

0 Reviews

  • Vegetarian

About the bake

Packed with all of your favourite festive fruits and spices these cute little fairy cakes are a fantastic mini alternative to a large Christmas cake. Treat a loved one this Christmas with these delightful fairy cakes.

110Total Time
25Prep Time
45Bake Time
24Serves
Easy

Method

  1. Step 1:

    Add the sugar, butter, dried fruit, ginger, orange zest and juice to a large pan and slowly bring to the boil, stirring frequently to melt the butter.

  2. Step 2:

    Reduce the heat and bubble gently for 10 minutes, continuing to stir regularly then set aside to cool.

  3. Step 3:

    Stir in the nuts, eggs and ground almonds into the fruit mix.

  4. Step 4:

    Sift in the flour, baking powder and spices and stir everything together, gently but thoroughly.

  5. Step 5:

    Preheat oven to 150°C (130°C fan, gas mark 2). Scoop the cake mix into 24 fairy cake cases then level the tops with a spoon dipped in hot water.

  6. Step 6:

    Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.

  7. Step 7:

    Beat together the butter, icing sugar, vanilla extract and milk until light. Smooth onto each cupcake. For a more adult twist, swap the vanilla extract for a splash of brandy.

  8. Step 8:

    Roll out the green sugar paste and use a holly cutter to stamp out the leaves.

  9. Step 9:

    Roll 3 small balls of red sugar paste and top the leaves on the cupcakes to make the berries.

Ingredients

  • For the fairy cake

    • 200g Billington's Unrefined Dark Muscovado Sugar
    • 175g Butter (unsalted) (chopped)
    • 3 Egg(s) (free range) (large, beaten)
    • 200g Plain white flour
    • 0.5 tsp Baking powder
    • 1 tsp Mixed spice (ground)
    • 1 tsp Cinnamon (ground)
    • 2 tsp Ginger (freshly grated)
    • 1 Orange zest
    • 1 Orange juice
    • 750g Dried mixed fruits
    • 85g Pecan nuts (chopped)
    • 85g Almonds (ground)
  • For the icing

    • 500g Silver Spoon Icing Sugar
    • 160g Butter (unsalted)
    • 50ml Milk (whole)
    • 1.5 tsp Nielsen-Massey Vanilla Extract
    •  Green sugar paste icing
    •  Red sugar paste icing

Utensils

  • Large saucepan
  • 24 fairy cake cases
  • Skewer
  • Cooling rack
  • Rolling pin

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