Here’s another recipe I’d like to share with you. I hope you enjoy making these fairy cakes because I always have such fun making them with my nieces and nephews, and I must say there is always words about who is going to lick the spoons!
110g Self Raising Flour
110g Caster Sugar
110g Butter or Margarine, softened at room temperature
2 Medium Eggs
1 tsp Vanilla Extract
1-2 tbsp Milk
2-3 tbsp Water
2-3 drops of Food Colouring
300g Icing Sugar
Hundreds and Thousands, or other cake decorations
Preheat the oven to 180C, 350C Fan or Gas 4. Use 2×12 hole fairy cake tins with paper cases.
Cream the butter and sugar together in a bowl. Beat in the eggs a little at a time, and stir in the vanilla extract.
Fold in the flour using a metal spoon. Add a little milk until the mixture is a soft dropping consistency, spoon the mixture into the paper cases until they are about half full.
Bake in the oven for 8-10 minutes, or until golden-brown on top. Set aside to cool for 10 minutes, then remove from the tin
Sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring
To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.
I’m a very lucky person to have been able to support the Beyond Sight Loss Group at the Billingsgate Seafood Training School in Tower Hamlets earlier this year. Group members who attended really enjoyed the cooking sessions and got the chance to create very delicious and easy to follow recipes, which I’ve shared below so why not give them a try?
Smoked Haddock Fish Cakes (serves 4)
450g/1lb cooked smoked haddock
340g/12oz mashed potatoes
Salt and freshly ground black pepper
30g/ 1oz butter, melted
1 tablespoon chopped parsley
2, eggs, beaten
Dried white breadcrumbs
6 tablespoons oil for frying
290ml/half pint parsley sauce
1 to 2 lemon wedges to serve
Mix the haddock and potatoes together. Season well with salt and pepper.
Add the melted butter, parsley and enough beaten egg to bind the mixture until soft but not sloppy. Allow to cool.
Flour your hands and shape the mixture into 8 flat cakes 2.5cm thick brush with the beaten egg and coat with breadcrumbs.
Heat the oil in a frying pan and fry until the fish cakes are brown on both sides.
Serve with parsley sauce and lemon wedges.
Lemon & Poppy Seed Cupcakes (makes 6)
115g self-raising flour
90g golden caster sugar
Zest of 1 lemon
Half tbsp poppy seeds, toasted
50g natural yogurt
90g butter, melted and cooled a little
Heat oven to 180C/160 fan/gas 4 and line a 6 hole muffin tin with cupcake or muffin cases.
Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, and then tip this into the dry ingredients with the melted butter.
Mix together with a wooden spoon or whisk until lump-free, then divide between the cases.
Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, and then carefully lift onto a wire rack to finish cooling.
Happy cooking 🙂
If you’d like to know more about the Billingsgate Seafood Training School you can visit their website by clicking this link: http://www.seafoodtraining.org/ or following their Twitter page: @SeafoodSchool