Bringing back the Fairy Cake: Blackcurrant and Lemon Fairy Cakes

Finished off the blackcurrant fairy cakes with a lemon drizzle icing. Yum. #sundaybaking #sundaybakingclub

A post shared by Emma B (@craftygardenhoe) on

This morning I found myself in a baking mood. Only having 2 eggs in the fridge, that old baking quandary, a batch of fairy cakes was in order. Note I call them fairy cakes and NOT cupcakes. Wikipedia refers to the Fairy Cake as the English version of Cupcakes, how very dare you sir! Fairy Cakes are as British as a cup of tea on a summers day or a rainy bank holiday.
Since the Cupcake invaded our shores the humble Fairy Cake has all but disappeared from our cake plates. Sure I like a Cupcake, who doesn’t? But sometimes they are overly sweet and indulgent and dammit, their just not a Fairy Cake! Fairy Cakes are what we had homemade at our childhood birthday parties, at summer fetes and most likely the first thing we ever learnt to bake. So lets bring back the humble fairy cake from behind the shadow of their big blowsy American cousins the cupcake. Fairy cakes are smaller fluffier and easily shoved in your gob in one go! No buttercream, just a modest blob of royal icing. Less sugar on top and well small enough for a fairy to eat.

The blackcurrants this year have been amazing, a real superstar of the soft fruit season. In fact we’ve actually found ourselves with a bit of glut on our hands. After the making of the obligatory jam, bottling and even a sorbet (which was fabulously zingy, will post the recipe later) we finally find ourselves picking the last of the currants, some small but still packing a bunch. To use up these last batches of blackcurrants I decided to use them in my fairy cake plans. Pairing up the blackcurrant with lemon here is my recipe for my blackcurrant and lemon fairy cakes:

Makes approx 18

200g unsalted butter
200g caster sugar
2 eggs lightly beaten
Zest of 1 lemon
200g self raising flour
A little milk to loosen mix, around 2 table spoons
150g blackcurrants
200g icing sugar
Lemon juice

1. Line a muffin tray with your fairy cake cases and preheat the oven to 180c/350f/gas mark 4

2. Cream the butter and sugar until light and fluffy

3. Introduce the eggs whilst the mixer is running, a little at a time

4. Add the zest and mix through

5.Remove from processor and fold in the blackcurrants gently with a metal spoon

6.Using a spoon or as I like you use, an icecream scoop, spoon the mix into the cases

7. Bake in the middle of a preheated oven for 15-20 mins

8.When light brown and spring back to touch your fairy cakes are ready

9.Leave too cool completely. Whilst cooling mix your royals icing

10.Sift the icing sugar into a bowl and add the lemon juice a little at a time mixing through until you reach your desired thickness. Here a allowed it too drip a little. Spoon on your icing and allow to set

Enjoy! So come on lets bring back the great British Fairy Cake!

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Author: Crafty Garden Hoe

For me it’s all about the simple things in life. Pottering around my allotment, growing things indoors and out, baking a good cake, being outside, pretty things, vintage finds and a good pot of tea. It’s all the small things that make me tick, noticing the beauty in everyday things. Although this blog initially was intended to be a blog about all these things its evolved into being basically a blog about our allotment. Our adventures, highs and lows, wins and loses. So join me & Mr Wilson as we learn from our mistakes and successes down plot 18a.

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