Flowered fairy cakes

Ingredients

Serves: 6

1 medium egg

50g of self-raising flour

50g of caster sugar

50g of butter

50g icing sugar, or as needed

2 tablespoons of water, or as needed

colourful sugar flowers or other edible cake decorations

Preparation method

Prep: 20 mins | Cook: 10 mins

1.Preheat the oven to 180 degrees C / gas mark 4. Place paper cases into a 6 hole bun tin.

2.Sieve the flour into a mixing bowl, add sugar and butter, then slowly add 1 beaten egg.

3.Whisk for approximatly 2 mins until smooth and creamy.

4.Spoon into cake cases until they are half full.

5.Cook for 10-15 mins and remove when light, fluffy and golden brown. Leave to cool for about 5 mins.

6.Mix the icing sugar with water until it is thick and glossy, then divide evenly onto the cakes.

7.Place decorations onto each cake. Leave to set – then eat and enjoy!

Chocolate fairy cakes

Ingredients

Serves: 16

175g (6oz) plain flour

1/4 teaspoon bicarbonate of soda

2 teaspoons baking powder

75g (3oz) cocoa powder

1/8 teaspoon salt

3 tablespoons butter, softened

300g (11oz) caster sugar

2 eggs

3/4 teaspoon vanilla extract

250ml (8 fl oz) milk

Preparation method

Prep: 15 mins | Cook: 15 mins

1.Preheat the oven to 180 degrees C (gas mark 4). Line a bun tray with paper or foil cases. Sift together the flour, baking powder, bicarbonate of soda, cocoa and salt. Set aside.

2.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the paper cups 3/4’s full.

3.Bake for 15 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. Ice with your favourite icing when cool.

Mojito cupcakes

Ingredients

Serves: 9

120ml buttermilk

1/2 teaspoon dark rum

210g flour

110g butter, room temperature

150g icing sugar

2 eggs, room temperature

1/2 teaspoon vanilla extract

1 teaspoon baking powder

salt

Syrup

100g sugar

2 tbsp water

2 tbsp dark rum

zest of 1 lime

a few mint leaves

Icing

400g cream cheese

50g butter, room temperature

icing sugar to taste

2 teaspoons dark rum

zest of 3 limes

Preparation method

Prep: 45 mins | Cook: 20 mins

1.Preheat the oven to 180 C / Gas 4. Line a mini muffin tin with paper cases.

2.In a bowl, mix together the buttermilk, rum and vanilla extract. In another bowl, mix together the flour, baking powder and salt.

3.In the bowl of a stand mixer, mix the butter and sugar on high speed until creamy. Reduce speed and add eggs one at a time, scraping the sides of the bowl after each addition. Add 1/3 of the flour mixture (while mixing at low speed), then 1/2 the buttermilk mixture. Add another 1/3 of the flour, then the remaining buttermilk, and finally the remaining flour. Scrape the edges of the bowl to ensure all of the flour has been incorporated. Pour the mixture into the prepared tin, filling the cases halfway.

4.Bake for 20 mins in the preheated oven. Meanwhile, prepare the syrup.

5.In a small saucepan, bring water and sugar to the boil. Once the sugar dissolves, remove from heat and add rum. Then add the zest of lime and mint. Let steep for 5 minutes.

6.Once the cupcakes are cool, with a small paring knife cut the domed bit off the tops of the cupcakes and set aside. Drizzle the syrup evenly over the cupcakes, place the domed tops back on top of each cupcake, and set aside while you make the icing.

7.To make the icing: With the stand (or an electric) mixer, beat the cream cheese and butter at high speed until creamy. Reduce speed and add the icing sugar gradually. Beat for 1 minute until well incorporated. Beat for another 2 minutes at high speed. Scrape the edges of the bowl, add the rum and lime zest. Beat one last time at medium speed.

8.Once cupcakes are fully cooled, ice with the cream cheese icing. Decorate with slices of lime and mint leaves.