pandaemonaeum (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
pandaemonaeum) wrote2010-03-02 03:56 pm
pandaemonaeum) wrote2010-03-02 03:56 pm
Cappucino Cup/ Fairy cakes
Ingredients:
100g caster sugar
100g unsalted butter
2 eggs
100g self raising flour
40-50ml strong coffee (I dissolved 2 tablespoons of Kenco in 50mls of boiling water then let it cool)
Cream together the butter and the sugar. Beat in the eggs, then stir in the coffee. Sift in the flour and fold in. The mixture will be quite loose and look like mousse if you have done this bit right!
Spoon into cake cases and bake at 180 degree celsius for around 15 minutes until risen.
Icing
100g unsalted butter
1 teaspoon vanilla extract
250g icing sugar.
Soften the butter and mix in the vanilla essence. Sift in about 1/3 of the icing sugar and cream together. Keep adding the icing sugar until the consistency is stiff and creamy. Apply to cakes.
To finish off, sift on a little cocoa powder or cinammon :)
I managed about 30 little fairy cakes out of this mixture!
100g caster sugar
100g unsalted butter
2 eggs
100g self raising flour
40-50ml strong coffee (I dissolved 2 tablespoons of Kenco in 50mls of boiling water then let it cool)
Cream together the butter and the sugar. Beat in the eggs, then stir in the coffee. Sift in the flour and fold in. The mixture will be quite loose and look like mousse if you have done this bit right!
Spoon into cake cases and bake at 180 degree celsius for around 15 minutes until risen.
Icing
100g unsalted butter
1 teaspoon vanilla extract
250g icing sugar.
Soften the butter and mix in the vanilla essence. Sift in about 1/3 of the icing sugar and cream together. Keep adding the icing sugar until the consistency is stiff and creamy. Apply to cakes.
To finish off, sift on a little cocoa powder or cinammon :)
I managed about 30 little fairy cakes out of this mixture!
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