This is the cupcake, or I should say fairy cake as they were then, recipe that my Mum taught me when I was about 5 years old. We used to finish ours as butterfly cakes with a little bit of butter icing. These ones have evolved more in the style of cupcakes. I usually measure everything in metric when baking but when it comes to these cakes it's in my head in ounces.
The Recipe
60z butter
60z caster sugar
60z self raising flour
3 eggs
1. Preheat oven to 180c.
2. Beat the butter and sugar until light and fluffy. Add eggs and beat. Finally add flour and mix until smooth.
3. Put into individual cupcake cases and bake until golden springy to the touch (around 15 - 20 mins).
Topping
Icing sugar
Butter
1 tsp vanilla extract
I don't have the exact quantities for the topping - I just adjust until it all tastes right! I finished with mine with some Rainbow Sugar sprinkles that I got in Dean & Deluca in NYC.
I think its great to have a cupcake/fairycake recipe in off by heart than you can whip some up and decorate to your hearts content for absolutely any occasion.
ReplyDeleteI'm only just coming around to metric, so feel very comfortable with this recipe :) Great that you've been making these since you were so young.
ReplyDeleteExquisita y lindas magdalena,gusto de conocerte tienes una hermosa cocina,mi cocina es auténtica tradicional Chilena de dulces y comidas con tradición familiar,me gustan mucho tus recetas,cariños y abrazos.
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