It's been a while, there's no excuse. Well, there's a ton of excuses, but I'm sure you don't want to hear them! But here I am, and I offer my apologies for being a horribly inconsistent blogger.
Today I'm off work with tonsillitis. Not so exciting...but I'm stocking up on soup and orange juice, I've got my antibiotics to hand and there's a banoffee pie base firming up in the fridge. I'll be alright.
I'm going to hit you up with something super simple today. Here's my recipe for vanilla fairy cakes with vanilla butter cream icing. My tiny siblings came to visit recently and we quickly whipped up a batch of these guys. Their favourite part is the decorating, but they're happy to crack eggs and lick spoons too! These cakes take minutes to make and the recipe is a foolproof hybrid that I've edited and modified over the past few years. The icing is delicious and the recipe for it is taken from the Hummingbird Bakery Cookbook. I think icing is a really important part of little cakes, and I hate it when cakes are so covered in over-sweet toppings that you just end up feeling stick and sticky after eating them. That's not the point. This icing is light, rich and you only need a thin layer to keep your tastebuds happy!
I'm not a massive fan of baking the cakes in the Hummingbird Bakery Cookbook, just because the recipes and techniques are so far removed from those I'm used to that I find myself having internal arguments whilst baking them! And dare I say it... I'm so bored of cupcakes! My vanilla fairy cakes aren't really designed for beauty in the same way as your average £2 a pop posh-cafe cupcake, they're more a cheap, quick and easy way to keep tiny fingers busy for a short while.
110g caster sugar
110g self raising flour
1tsp baking powder
1 tsp vanilla extract
250g icing sugar, sifted
80g unsalted butter, at room temperature
1tsp vanilla extract
Preheat the oven to GM4
Cream the butter and sugar together.
Add eggs, one at a time, stirring in between.
Sift in the flour and baking powder, stir.
Add the vanilla extract, stir and spoon into cupcake cases.
Bake for 20 minutes.
Place on a wire rack and ensure cakes are cool before icing.
Beat together the icing sugar and butter (easiest with an electric whisk) until mixed. In a separate large bowl mix together the vanilla extract and milk. Turn the mixer to a low setting and add the butter mixture in small batches, mixing well before each addition. When all of the butter mixture has been incorporated turn the mixer up to a high setting and beat until the icing is light and fluffy. I added a few drops of red food colouring (at my request of my sister). The little people were then let loose on the cakes with their decorating skills!