Interesting day today, I’ve been trawling round the charity shops of West Wickham and found a lovely set of teacups, a pretty plate, a kite, a set of glass bowls, a Polaroid camera and a couple of bargainous children’s books. Good day. So to top it all off with a sparkle I (well I had a bit of help, elbow grease provided by P. Curtis, thankyou!) we made some very gorgeous and delectable fairy cakes. Yes you heard me right, FAIRY cakes, not cupcakes (as lovely as they are) but good old fashioned fairy cakes, WITH sprinkles, mmm yeah. These are moist, sweet and moreish little numbers that you would be proud to provide at a children’s party and even damn prouder to produce for grown ups even if you are having a glass of cider on the side(!). I used the basic recipe from the side of the Doves Farm Gluten Free Self Raising Flour packet and adulterated it with zest, drizzle and sparkly bits.
- 150g butter
- 150g sugar
- 3 eggs
- 150g Doves Farm Gluten Free Self Raising Flour
- Zest of 1 orange and 1 lemon
- 5 tablespoons of milk
For the drizzle:
- Juice of 1 orange and 1 lemon
- Icing sugar
- Zest of one lemon
Pre heat the oven to 200 degrees or 180 degrees (fan oven).
Cream the butter and sugar together until while and fluffy (if anyone asks if they can help at this point say yes and hand it over, this recipe is not hard but this is the most labour intensive part!). Grate in the zest of the orange and lemon. Beat in the eggs. Add the flour and milk and mix together. Spoon into paper cases (half full). Then bake for 10-15 min.
Whilst baking put together your drizzle. Squeeze the juice of an orange and lemon into a bowl. Add icing sugar until you have a double cream consistency syrup. Zest a lemon in and stir. Taste and add more sugar or juice if necessary.
Once the cakes are baked spoon the drizzle on whilst warm (to allow it to soak in). Sprinkle over the best sparkly bits you can find (there is no shame in hundreds and thousands) and serve.