Now I don’t know about you, but I don’t understand when or why fairy cakes became cupcakes.. So these are my fairy cakes – simple fairy cakes with a dash of rosewater. Perfect for Valentine’s day!
I made a simple batch of 12, half with just rosewater and half with chocolate flakes (I used Charbonnel et Walker’s CHOCOLAT CHARBONNEL which is actually a hot chocolate drink).
- 100g plain flour
- 100g butter
- 100g caster sugar
- 2 eggs
- drop or two of rosewater
- couple of teaspoons of cocoa if using
- Heat oven to 180 degrees celsius.
- Cream the butter and sugar together with a whisk or a spoon (it will take a touch longer with a spoon!)
- Sift in the half flour and one egg and mix that together.
- Sift in the other half and the last egg and mix together.
- Add the rosewater as you would vanilla essence.
- Spoon half into paper cases in a baking tray. Add the cocoa if using and mix in, then spoon the rest in. If not using cocoa just spoon in the rosewater mix into all the cases.
- Leave for 10 minutes then check. Every oven is different so don’t rely entirely on times. You may need another 5 minutes. When you stick a fork through and nothing sticks to it when it comes out then you know it’s done.
Now for the fun bit!
- 25g butter
- 25g cream cheese – DO NOT use low fat. The high water content will prevent the nice texture you want for icing.
- 50g icing sugar
- Pink/red food colouring
- Mix all the above ingredients together. Simples!
- Using a large nozzle which has a cross at the tip, fill the bag with the icing mix.
- When icing, hold the bag with your strong writing hand at the top. Use your other hand merely as a guide. Think of it as squeezing a tube of toothpaste – you start at the top and roll your way down.
- Start the icing in the centre. Squeeze lightly and hold for a moment in one place so you get a pretty rose in the middle.
- Move up and around the fairy cake with the icing bag. Stay close to the original rose – you will need to go round one and a half times or even twice.
- To finish off stop squeezing but carry on moving round the fairy cake. This will give it an authentic and professional looking finish.