Wednesday, 13 October 2010

Lavender fairy cakes

  • 115grams golden caster sugar(according to the book but I used normal sugar n powdered it)
  • 115 grams butter, softened
  • 2 eggs, beaten
  • 1 tbsp milk
  • 1/2 tsp finely chopped lavender flowers(I used essence)
  • 1/2 tsp vanilla essence
  • 175 grams self-raising flour sifted
  • 150 grams icing sugar
To decorate:
  • Lavender flower
  • Silver dragees

  1. Place  the caster sugar and butter in a bowl. Cream together until pale and fluffy . Gradually  beat in the eggs. Stir in the milk, lavender and vanilla  essence, then carefully fold in the flour.   
  2.  Divide the mixture between the paper cases and bake in a preheated oven, 2000C/4000F, for 12- 15 minutes or until  well risen and golden.  The sponge should bounce back when pressed. 
  3.  A few minutes  before the cakes are ready, sift the icing sugar into a bowl and stir in enough water to make a thick icing. When the fairy cakes  are baked, transfer to a wire rack and place a blob of icing in the center of each one, allowing it to run across  the cake. 
  4.  Decorate with lavender flowers and silver dragees and serve as soon as the cakes are cool. 

This recipe is from the book muffins & bake. Its a great book most of the recipes are simple and they have some healthy recipes too.  

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