So Dad requested these as he felt like something small, fruity and citrus-y. I didn’t have a specific recipe so sort of blagged this one. I used the old fashioned method of weighing the eggs first and then using equal amounts of flour, sugar and butter then I just added the orange and sultanas (guessing how many sultanas were appropriate and desperately hoping it wouldn’t dry out the mixture!) Read on for the picture tutorial.
First you need to cream together the butter and sugar until pale, smooth and creamy (after measuring the eggs in a jug and setting aside).
Then, add the eggs and beat in.If the mixture looks like curdling, add a tablespoonful of the flour.
Next, you sift the flour and baking powder in and then fold gently with a spatula or metal spoon.
Add the orange zest and sultanas and fold in until you can see they are evenly distributed through the mix (I sound like Mary!). I sort of winged it with the sultanas, adding a few and folding them and adding more. I did measure how many I ultimately used though which you’ll see at the bottom of the page with the list version.
Spoon into prepared cases until approx. 2/3 full and bake for 15-20 minutes depending on your oven.
Take the cakes out of the oven and leave to cool completely before icing.
I just used a glacé icing that I coloured orange (my Dad is strange!) because I hate waste and didn’t really have any other use for the orange. Glacé icing is quick and simple and you can do it either while the cakes are baking or while they are cooling. Mix the icing sugar with the juice from the orange you zested earlier until the mix is thick enough to coat the back of a spoon.
Then add your orange colouring (if you fancy) until you achieve the shade you want. This step is entirely optional as the colouring doesn’t change the flavour in any way.
Top your cooled cupcakes with the icing and enjoy!
Here’s a list of ingredients and method for those that prefer. The measurements below are an indication of the size of the eggs that I used. The ones you use will probably vary slightly. As you can see above, I made 21 fairy cake size cakes, yours again will vary depending on the size of the cases you use. I like using the method of making a basic sponge though because it’s easy to adjust up and down depending on the size of the eggs you use. I’m sure if you used these measurements you would be fine however so it’s your choice.
Ingredients for the fairy cakes
- 162g unsalted butter, softened
- 162g caster sugar
- 162g self raising flour
- 1 tsp baking powder
- 3 eggs
- zest of an orange
- 125g sultanas
Ingredients for the icing
- juice of an orange
- 200g icing sugar
- orange food colouring (optional)
- Preheat the oven to 180º and line a muffin tin with paper cases.
- Place the butter and sugar in a bowl and cream until pale and fluffy.
- Sift the flour and baking powder and fold in.
- Beat the eggs into the butter/sugar mixture a little at a time (add a spoonful of the flour mix if it starts to curdle).
- Fold in the orange zest and sultanas.
- Spoon into the prepared cases to approx. 2/3 full and bake in the oven for 15-20 minutes. They are ready when a skewer/toothpick inserted comes out clean. Remove from the oven and allow to cool.
- Make the icing by mixing together the icing sugar and orange juice. Then add the colouring if wanted.
- Spoon over the top of the cooled cakes and enjoy.