Snow-Capped Fairy Cakes

Mary Cadogan's fairy cakes are a treat for the whole family and they really do taste as good as they look

• Cooking Time Prep 25 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Makes 18

Nutrition per serving

• Kcalories

  210

• Protein

  3g

• Carbs

  31g

• Fat

  9g

• Saturates

  5g

• Fibre

  0g

• Sugar

  22g

• Salt

  0.31g

Ingredients

• 175g butter
• 175g golden caster sugar
• 3 eggs
• 200g self-raising flour
• finely grated zest 1 orange
• 1 tsp vanilla extract
• 4 tbsp milk
• For the icing
• 1 egg white
• 4 tbsp orange juice
• 175g icing sugar
• fruit jellies and silver balls, to decorate

Directions

1. Heat oven to 190C/fan 170C/gas 5. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.
2. Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right). Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.
3. To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.
4. Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.

Categories: All Christmas, Family & Kids