Recipes: Fairy Cake

Showing posts with label Fairy Cake. Show all posts

Choco-coco cupcakes

Author: Daily revenue // Category: Fairy Cake

Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
Mix together the flour, sugar, salt and baking powder in a bowl. In another bowl, combine the beaten eggs, oil and coconut milk. Add the wet ingredients to the dry ingredients, and stir well. Add the vanilla and coconut; stir well.
Fill the prepared cases with the cupcake mixture and bake in the preheated oven for 25 mins.
For the chocolate ganache: Place the chopped chocolate in a bowl. Heat the cream over medium heat and once bubbling at the edges, pour over the chocolate. Mix until smooth and shiny. Place the bowl in the fridge until cold.
Once the cupcakes are cool, remove the ganache from the fridge and whip thoroughly. Ice with the ganache using a piping bag, or simply with a knife.

Author: Daily revenue // Category: Fairy Cake

Wash your hands and tie back your hair. Preheat the oven to 200 C or gas mark 6. Put the paper cases in the bun trays and leave to one side.
In a bowl mix together Butter and sugar until it is smooth and creamy. Gradually add the eggs until they are all beaten in. Then gradually add the flour until all of the flour is gone. Add the milk gradually until it makes a smooth paste.
Gradually put the cake mixture into the bun cases. Make the bun cases half-full.
Now add the cake trays to the oven with the bun cases filled with the cake mixture.
Leave the cup cakes in the oven for 15- 20 mins.
You can tell they are ready once they are a light brown or if you stick a knife or fork into one of the cup cake and none of the cake mixture sticks to the knife or folk. Or you can tap one of your fingers onto one of the cakes and if it bounces back then it means it is done.
Once the cakes are done take them out of the oven and place the trays on

Author: Daily revenue // Category: Fairy Cake

Preheat oven to 180 C / Gas mark 4. Lightly grease a 12-cup muffin tin, or line with paper muffin cases.
In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla and orange extract. Gradually beat in the icing sugar until the mixture is fluffy. Mix in double cream.
Beat together the eggs, caster sugar and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 of the walnuts. Transfer to the prepared muffin tin.
Bake 25 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Author: Daily revenue // Category: Fairy Cake

Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
Mix together all of the dry ingredients for the muffins in one bowl, all of the wet ingredients in another. Add the wet mixture to the dry mixture, and gently fold together until just moistened (do not overmix).
Pour the mixture into the prepared cases, filling 2/3 full. Bake in the preheated oven for 20 mins, or until they test done in the centre. Cool the muffins on a wire rack.
Meanwhile, caramelise the bananas: Place the banana slices in a hot frying pan. Sprinkle with 1/2 the sugar, and turn the slices over. Once they're nicely browned, turn again and sprinkle with remaining sugar. Once browned, remove from heat and set aside.
Prepare the icing: In a bowl, combine the cream cheese and butter. Add vanilla and sugar. Whip vigourously till you have a smooth and spreadable consistency.
To assemble the muffins, once cool remove a small portion of the domed tops with a paring knife and set aside. Nestle one slice of caramelised banana where you removed the top, then place the top back on. Ice with the cream cheese icing, then finally top with one slice of caramelised banana.