Sunday, February 8, 2009

The Ultimate Fairydipity Cakes Recipe!

The Ultimate Fairydipity Cakes Recipe!

This basic recipe makes 12 large fairydipity cupcake cakes!
12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep).

3/4 cup unsalted softened butter
3/4 cup granulated sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup self-raising flour
3 tablespoon milk

Preheat the oven to 375 degrees F.
Grease the cupcake tin with butter or line with the cupcake baking cups.

1. In a mixing bowl beat the butter and sugar until pale in color and fluffy.(Use an electric beater, mixer, whisk or a wooden spoon. )
2. Then add the lightly beaten eggs, a little at a time. Next beat in the vanilla.
3. Now sift in half of the flour and fold into the mixture. Add the milk.
then add the rest of the flour and fold until well mixed
4. Finally spoon the mixture into the tin and bake for 12 to 15 minutes or until golden on top.
Let the tin cool for ten minutes on a rack before removing the fairydipity cakes from the tin.

Options: Pour half the batter into cupcake tins, add red raspberry jams, pudding or fruit, lemon glaze or frosting, toffee pieces, coconut or almond paste, then pour remaining cupcake batter on top.

Frost with your favorite frosting.
Ideas: Cherry Vanilla Whipped Frosting:
Mix 1 pint heavy cream, 1 small box instant French Vanilla Jello pudding mix, 1/2 cup pitted cherries( or maraschino or 1 tablespoon cherry oil/extract) and 4 drops red food coloring to a large bowl, then beat until whipped. (should be fluffy yet firm in texture).

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