JULY RECIPES OF THE MONTH
Irene wrote and asked what is a Fairy Cake. I haven't thought about fairy cakes for thirty years. Fairy Cakes (the first recipe) are very plain cup cakes, enhanced by being decorated. The second recipe below is for Butterfly Cakes - rather like Fairy Cakes with pizzazz! Hope you enjoy them.
FAIRY CAKES
1 stick butter - also a large pinch of salt, if your butter is salt free.
1/2 C sugar
2 eggs
1 1/3 C SR flour
1/8 C milk
Preheat oven to 375*
Cream the butter and sugar with a mixer until pale and fluffy
Beat in each egg, gradually.
Fold in the sifted flour, and add enough milk to give a dropping consistency.
Place a dozen paper cases in muffin cups, or spray the inside of the muffin cups.
Half-fill with the mixture.
Bake near the top of the oven 20 minutes approx (depending on your oven) until golden-brown.
When cool, decorate with glace icing, butter cream or whipped cream. Top with cherry pieces, sprinkles, nuts, chocolate pieces - be creative!
For butter icing, see below. Glace icing:
Mix 4 oz confectioners sugar with a little liquid such as lemon juice, food coloring, vanilla, almond extract, etc.
BUTTERFLY CAKES
1 yellow cake mix (not with the pudding added)
4 eggs
1 vanilla instant pudding mix
3/4 C water
1/3 C oil
Preheat the oven to 350*
Beat the eggs
Add cake mix and pudding mix, and beat for 5 minutes.
Add water and oil, and mix well.
Use the extra small cup cake pans - makes 80 tiny butterfly cakes.
Spray the cake pans with Pam.
Fill 3/4 full.
Bake in oven 10 - 15 minutes.
When cool, cut the tops off, scooping a bit into the cake, so there's a small hollow.
Fill with butter cream.
Slice the tops in two, and place back on top of the butter cream as "wings."
Sift some confectioners sugar over all the cakes.
BUTTER CREAM
1 lb confectioners sugar
1/2 lb butter
Few drops almond essence or vanilla
Beat well till creamy.
Recipe Index
Home
Last Updated: July 11, 2004
©2000-2004 DBE in Louisiana, Inc. All rights reserved.
Questions/Comments? Contact the Webmaster Betty Calzada.
|
