We’ve a new addition to our baking accessory family…isn’t she a beauty? 😉

Today we made a big batch of 24 fairycakes (cupcakes) in order to christen our little perspex baby. We decorated half the cakes, the rest have been stashed in the freezer for (lucky) impromptu guests 🙂

(Following recipe is from Nigella Lawson’s fan-flippin-tastic ‘Domestic Goddess’ book, she uses half this quantity for 12 fairycakes)

To make 24 fairycakes you’ll need:

250g of plain flour

2 teaspoons baking powder

[or use self-raising flour if you have it, not available in Denmark]

250g sugar

250g butter (one pack)

1 teaspoon vanilla powder (optional)

4 eggs

4-5 tablespoons milk

Put everything in your mixer, apart from the milk.

Whizz until smooth then pour in milk slowly and whizz again.

The mixture should be quite runny.

I use an icecream scoop to put the mixture into paper cases – it means they all come out the same size. Don’t put too much cake batter in each case…you want to leave room for a thick layer of icing! 🙂

Bake for about 15 minutes in a warm oven. 200c or 400f. Will be nice and golden. Cut off the little ‘bumps’ on the top – to give you a nice, flat surface for decorating. And, yes, you’re allowed to eat the ‘bumps’ while the cakes are cooling….

Then decorate according to your mood and/or age… We used three tiers of the cake stand for our display today but for those special occasions you can go with a towering inferno of five. I bought my stand quite cheaply from http://www.ebay.co.uk/

Bon appétit!

Have a simply super Saturday! 🙂

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