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Thread: Fairy Cakes

  1. #1
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    Default Fairy Cakes

    Makes 24 mini cakes or 12 larger ones.
    For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice.
    For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture.

    125g / 4 1/2 oz softened butter
    125g / 4 1/2 oz caster sugar
    2 eggs, lightly beaten
    1 tsp vanilla extract
    125g / 4 1/2 oz self-raising flour
    2 tbsp milk


    Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.
    Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.
    Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.
    Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.
    Ideas for Toppings

    Lemon or Orange Glac Icing with Cherries

    100g / 4 oz icing sugar
    2 tbsp freshly squeezed lemon or orange juice
    12 glac cherries, cut in half (these work best when making the mini cakes)

    Mix the juice into the icing sugar and stir until well blended. Drizzle over the cakes when cooled. Top with the cherries, cut side down, while the icing is still soft.
    Enjoy!!
    ranisrequest - Fairy Cakes

  2. #2
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    Default Re: Fairy Cakes

    ache ache cake banane shuro kardo
    صرف آواز نہیں ، لفظ بھی مقفل ہیں مرے

    سوچ میں ہوں کہ اب تجھ کو پکاروں کیسے

  3. #3
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    Default Re: Fairy Cakes

    banaye hue hein na
    ranisrequest - Fairy Cakes

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