Fairy Cakes

Faeries were (and are) abundant on the first day of May

Fairy Cakes

4 1/2 oz softened butter

4 1/2 oz fine granulated sugar

2 eggs, lightly beaten

1 tsp vanilla extract

4 1/2 oz self-raising flour

2 tbsp milk

Preheat the oven to 375F

In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon.

Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.

Sift in half of the flour and fold into the mixture.. Add the milk and the rest of the flour and fold until well combined.. Spoon into muffin tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.

Lemon or Orange Glacé Icing with Cherries

4 oz icing sugar 2 tbsp freshly squeezed lemon or orange juice 12 glacé cherries, cut in half (these work best when making the mini cakes)

Mix the juice into the icing sugar and stir until well blended. Drizzle over the cakes when cooled. Top with the cherries, cut side down, while the icing is still soft.

#fairycakes #cupcakes #vintage