ICED FAIRY CAKES RECIPE | BBC GOOD FOOD
Teach 8-14 year olds how to make fairy cakes and guarantee a fun kitchen activity
Provided by Good Food team
Categories Afternoon tea, Treat
Total Time 1 hours 15 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield Makes 12
Number Of Ingredients 8
Steps:
- Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Put a paper case in hole of a 12-hole bun tin.
- Put the sugar and butter (it must be soft or you won’t be able to mix it properly) in a bowl and mix it together. Sift in the flour.
- Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
- Divide between the cases using a spoon, scraping it off with a knife. Ask a grown-up helper to put the tray in the oven for 20 minutes.
- Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing.
- Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.
Nutrition Facts : Calories 331 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 27 grams sugar, ProteinContent 2 grams protein, SodiumContent 0.5 milligram of sodium
LEMON DRIZZLE CAKES RECIPE | BBC GOOD FOOD
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
Provided by Good Food team
Categories Afternoon tea, Treat
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield Makes 12
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
Nutrition Facts : Calories 378 calories, FatContent 19 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 36 grams sugar, FiberContent 1 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.5 milligram of sodium
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TEA CAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 5
Total Time 20 minutes
Category Desserts
Calories 74 calories per serving
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until the edges are golden brown, 7-8 minutes. Remove to wire racks to cool.
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