Fairy cakes. Fairy cakes,truly a name apt for these magical melt in your mouth cakelings. He he. My very first try at cuppy cakes and a very very sucessful attempt at that thanks to you guys at KAF. That too my measurements arent very accurate and i quartered the recipe, yet they were delish, thats how fool proof your recipes are! Light, fluffy at the same time more cake per bite , and a yummy buttery flavour. Frosted the frosting with a fat star noozle, also a first, and top with silver ball sprinkles, the only sprinkles i could lay my hands on in goa and heart and flower cut outs of a recently discovered chocolate dough. Oh and the flavour developed even more the following day! And my interest in cutssy cuppy cakes has been growing in me since its conception in my heart a month or two back , and i do feel like i have company dont i? THESE ARE BAKED IN A SIZE 12 MUFFIN TIN LINED WITH A CUPCAKE CASE AND ARE SIMPLLY DIVINE TO SINK YOUR TEETH INTO MELT IN THE MOUTH KIND I HAVE NO CAMERA N ALL SHOTS ARE WITH A SMARTPHONE OR MOBILE PHONE N DIS IS MY 1ST NETBOOK OR COMPUTER SO AM A TOTALLY NEW BOGGER GETN THE HANG OF STUFF
ANY OF YOUR FAV FROSTING WORKS GOOD BUT THEY ARE AN ABSOLUTE DELIGHT WITH A SPREAD OF NUTELLA OR JUST AS THEY ARE TOO
THIS RECIPE IS SIMPLY THE BEST FOOLPROOF I'VE COME ACROSS N YOU CAN PLAY A LITLLE WITH D FLAVOURS TOO! INDULGE YOUR SENSES,EXPLORE THE OPTIONS IN YOUR PANTRY N JUST GO FOR IT!
92 GRAMS butter,(I USED AMUL)
1/3 cup sugar
1/2 tablespoon orange lime zest
1/2 VANILLA bean(I used a whole gourmet bourbon bean,love the flav that develops with d zest)
3/4cup Self Raising flour
1 tablespoon fresh lime juice
1/8 cup low fat amul cream
To make the cakes:
preheat oven to 180*C and line your muffin tin with cases n lightly grease
Cream the butter, sugar, and zest and vanilla caviar scarped from half or full bean,if using ,until pale and fluffy, scraping the sides and bottom of the bowl occasionally.
Whisk the flour and beat into the butter mixture until a paste forms.
Stir in the citrus juice and cream, scraping the sides and bottom of the mixing bowl. Add the eggs one at a time, scraping the bowl between additions, and beat until the batter is light and fluffy.
Spoon the mixture into the wells of the prepared pan and bake for 18-30 minutes, until the cakes are golden brown, the tops spring back when lightly touched, and a cake tester inserted in the center comes out clean. Remove from the oven and cool on a rack for 5 minutes. Remove the cakes from the pan and return to the rack to cool completely.and brew a pot of your fav coffee or throw in the used up bean into the fresh boiling water for a RELAXING AROMATIC vanilla cofFEE!!!
A FEW TIPS
ALWAYS HAVE ALL THE INGRDNTS AT ROOM TEMPERATURE. FOR BUTTER AND CREAM YOU HAVE THE MICROWAVE AT LOWER POWER
I ALWAYS BAKE IN THE MIDDLE SHELF ONE TIN AT A TIME ,TRY IT IF U CAN HELP IT
ADDING A BOWL OF WATER IN THE OVEN DURING BAKING WILL GIVE YOU A MOISTER CAKE,WORKS GREAT FOR FRUIT CAKES THAT REQUIRE LONG BAKING HOURS BUT MAKE SURE U REPLENISH THE WATER DURING BAKING.
IF YOU HAVE A STAND MIXER GREAT ELSE WELL USE UR HANDS N BEAT WELL FINALLY, JUST TRY IT ,A LOVELY FINISHED CAKE FOR UR TEA TABLE TABLE IS SURE!!!