In honour of the first Fat Friday of the year, I have made vanilla frosted fairy cakes. They’re nothing too fancy – I used a very simple recipe that my Mum taught me when I was younger but these little beasties are delicious and perfect for elevensies with a cup of tea…or lunch…or threesies…
For the fairy cakes I used –
150g each of self-raising flour, caster sugar and butter (leave it out on the side for a while to soften it up. Anything that’s ‘spreadable’ will not work as well as normal block butter)
A splash of milk
A dribble of vanilla extract
Cream the butter and the sugar together using the back of a wooden spoon until it’s fully combined and fluffy looking.
Lightly beat the eggs in a separate bowl and then pour a little at a time into the sugar mix, fully combining each time. It’s really important to do this otherwise you might end up with a curdled mixture that resembles scrambled egg. Follow this with the vanilla extract. Once the egg and vanilla is in the bowl, slowly fold in the flour. The mixture should be nice and thick by now, just right for dolloping a big teaspoons worth into about a dozen cake cases. Pop in an oven at about 180c and bake for around 12-15 minutes until the cakes are nice and golden on top.
For my favourite ever frosting you will need to beat together all of the following –
200g full-fat soft cheese
30gg unsalted butter
3 tablespoons of caster sugar
A big splosh of vanilla extract
Once the cakes have cooled either pipe the icing onto the cakes or smooth on with the back of a spoon.
The cakes are best eaten the day they’re made. Well that’s what I tell myself at least.