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A Fiary cake is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, icing and other cake decorations, such as candy, may be applied.
The first mention of the cupcake can be traced as far back as 1796, when a recipe notation of "a cake to be baked in small cups" was written in American Cookery by Amelia Simmons.The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook.
In the early 19th century, there were two different uses for the name cup cake or cupcake. In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has remained, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. While English fairy cakes vary in size more than American cupcakes, they are traditionally smaller and are rarely topped with elaborate icing.
The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to using about half as much butter and eggs compared to pound cake. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.
Fairy cakes are the prettiest little cakes for a birthday party or just for a special treat; they are also known as butterfly buns. These simple fairy cakes are infused with vanilla and filled with jam and buttercream which make them sweet and delicious. This recipe can make 12 medium fairy cakes or 24 mini ones. Rachel Allen's fairy cakes are the perfect food gift for birthday parties to pop into kids party bags at the end of the day or would make a great activity for the kids to do, filling each cake with jam and cream and adding the sponge on top. These batch of fairy cakes take under 1hr to prepare and cook and taste as good as they look. The kids are going to love them!
Ingredients
125g (4.5oz) butter, softened
125g (4.5oz) caster sugar
1tsp vanilla extract
2 eggs
150g (5oz) plain flour
¼tsp baking powder
For the filling:
100ml (3.5fl oz) raspberry or strawberry jam
200ml (7fl oz) crème Chantilly or vanilla buttercream icing
Icing sugar, for dusting
Dragèes (metallic sugar balls), to decorate (optional)
When you cream your butter and sugar, make sure you do this really thoroughly until the mixture is pale. Do the same when you beat your eggs. This means you've beaten in lots of air and that's a great start for well-risen fairy cakes.
Method
Preheat the oven to 190ºC, 375ºF, gas 5. Line a 12-hole fairy cake tin, or a 24-hole tin for mini cakes, with 12 (or 24) paper cases.
Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and vanilla extract and beat until the mixture is light and fluffy.
Add the eggs, one at a time, beating continuously, then sift in the flour and baking powder. (If you are pushed for time, and the butter is sufficiently soft, put the butter, sugar, eggs, vanilla, flour and baking powder into an electric food mixer and briefly whiz just until the mixture comes together.)
Divide the mixture evenly between the paper cases using two teaspoons for mini cakes or two dessertspoons for larger ones. Cook in the oven for 8-12 mins, or until golden and springy to the touch. (The mini cakes may take just 5 mins.) Transfer the cakes to a wire rack to cool.
When cooled, cut the top off each cake, then cut the tops in half to make the butterfly wings. Set aside. Spread half a teaspoon or so of jam on the top of the cut cake, then spoon or pipe the crème Chantilly or buttercream on top of the jam. Arrange two butterfly wings at an angle on top of each cake. Dust generously with icing sugar and decorate with dragèes, if using.
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Fairy Cakes Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Fairy Cakes Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Fairy Cakes Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Fairy Cakes Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Fairy Cakes Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Fairy Cakes Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Fairy Cakes Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Fairy Cakes Recipe Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
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