Redcurrant Iced Fairy Cakes
| Serves: | Makes 12 |
|---|
Ingredients
For the cakes:
- 125g (5oz) butter, at room temperature
- 125g (5oz) Billington’s Light Muscovado sugar
- 2 medium eggs
- 125g (5oz) Allinson Wholemeal Self-Raising Flour
- 2 tbsp milk
For the icing:
- 100g (4oz) redcurrants
- 300g (12oz) Billington’s Golden Icing sugar
- 12 sprigs of 2-3 redcurrants
Method
Just look at the fantastic colour of the icing - and there’s not a hint of food colouring in sight. Fresh redcurrants and unrefined icing sugar is all it takes to make this vibrant pink colour.
- Preheat the oven to 200ºC (180ºC fan, gas 6. Line a patty tin with 12 paper cases. Put the butter and Light Muscovado sugar into a bowl and Mix together with an electric mixer until the mixture becomes light and fluffy.
- Gradually Whisk in the eggs, then sieve in the flour, tipping in the bran that doesn’t pass through the sieve holes. Add the milk and gently Fold everything together.
- Divide the mixture between the paper cases. Bake for 15 minutes until the cakes are risen and pale golden. Cool on a wire rack.
- Remove the redcurrants from the stems, with a fork and put them into a food processor. Whiz until smooth and add halve of the Golden Icing sugar, whiz again until combined, then add the remaining Golden Icing sugar, Blend again until smooth.
- Spoon redcurrant icing on top of fairy cakes and finish with a 2-3 fresh redcurrants.
TIP
Try this icing with other fruits such as raspberries, blackcurrants, strawberries etc.
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