These wonderful Fairy cakes are one of the easiest home bakes to make. Store the cold cakes in a tin or freeze some without the topping for another day.
Prep time 25 minutes
Cook time 10 minutes
Serves 25-30 fairy cakes
• Zest of 1 orange
• 150g Orange flesh
• 140g Gluten free flour
• 20g Cornflour
• ~1/4 tsp Salt
• 1 tsp Baking powder
• 150g Caster sugar
• 140g Butter
• 2 Eggs
• Pure Bea 1cal Spray Sunflower Oil
Simple Orange Icing
• 250g Icing sugar
• 112g Softened/partially melted butter or butter alternative
• 20g Orange juice
• Optional - Zest of 1/2 an orange
Orange Buttercream Icing
• 300g Icing sugar
• 150g Softened/partially melted butter
• 50g Orange juice
• Zest of 1 orange
1. Blend chopped butter, zest, sugar, eggs & orange flesh (no pith) in the bowl.
2. Add in the remaining dry ingredients & mix for another 30 secs.
3. Prepare the bun tin – spray generously with Pure Bea 1cal Spray Sunflower Oil.
4. Spoon cake batter into tin (3/4 fill the individual bun pits).
5. Bake in the oven for 10 - 12 mins. The time will depend on your oven, the amount of orange flesh used & how full the individual bun pits are.
6. Bring out of the oven & allow to cool before icing.
Simple Orange Icing
Soften the butter - it doesn't matter if it is slightly melted. Add in the orange juice & sifted icing sugar.
Combine with a spoon until the icing is uniform.
This icing can be transferred to a piping bag to pipe dollops on the fairy cakes. Alternatively use a teaspoon to place dollops on the top.
Orange Buttercream Icing
Cream together the softened butter & 1/3 of the sifted icing sugar. When the mixture is light & fluffy stop the mixer, scrape down the sides of the bowl and add in another 1/3 of the icing sugar. Continue creaming the butter & icing sugar.
When the mixture is light & fluffy add the orange zest & ~ 1/3 of the orange juice. Continue creaming the mixture.
When the orange juice has been fully incorporated, stop the mixer, scrape down the sides of the bowl and add in the last of the icing sugar. Continue creaming the mixture. Add in another 1/3 of the orange juice. Continue creaming the mixture. Gradually add the remaining orange juice in between mixing.
Transfer to a piping bag fitted with a size 11 plain nozzle. I used a star nozzle however the zest gets caught & makes the icing come out funny. Pipe the icing on to the fairy cakes & have fund decorating!
