Snow-capped Fairy Cakes
These orange drizzle fairy cakes are a delightful treat with a zesty twist. Light and fluffy, they are topped with a glossy orange icing, jelly fruit slices, and a sprinkle of silver balls for a touch of whimsy. Perfect for sharing or as a sweet indulgence for yourself, these fairy cakes are sure to brighten any occasion.
— Constant Cookbook
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
- 1 egg white
- 4 tbsp orange juice
- 175g icing sugar
- fruit jellies and silver balls , to decorate
Instructions
- 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.
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT25M
Yield
Makes 18
Nutrition
- Calories: 210 calories
- Fat Content: 9 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 22 grams sugar
- Protein Content: 3 grams protein
- Sodium Content: 0.31 milligram of sodium
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