The next recipe we're about to do
is about being all man.
I'm going to make some beautiful fairy cakes. So, let's get on with the recipe. Dead simple.
Okay.
First things first let's go two eggs. Two eggs in the bowl. Nice free range eggs, these are large eggs.
Straight in.
So I want about eight heaped tablespoons of nice golden unrefined sugar,
so that goes in first.
I quite like using tablespoons
when they are kind of quick recipes, you know - instead of getting the scales out.
And then I want eight heaped tablespoons of self-raising flour.
Really simple recipe,
two eggs,
eight
and eight.
One twenty five grams of butter, just dice it in like that.
So this is the basic mix done, okay, now we want to just flavor it nicely. So for that I'm
going to use an orange and a lemon and then what I want to do is just run
the orange down
like that and what you'll find is it takes of the fine,
beautiful, sort of
fragrant zest.
Then the lemon,
this can go straight in to our batter mix here -
get your spoon in there give it a good old mix up. So you've got a basic, kind of batter
like that. Sometimes what I do just to sort of even pimp that flavor a little bit more is just get
an orange or a lemon and just put a tiny bit of that juice in,
just a tiny bit, just to loosen up the batter
it's not really gonna change the recipe per se but it just puts a little bit of
fragrance in there
as well.
So just give that one last little mix.
Lovely.
And you know what, if there's a few little bits of butter
in little chunks don't worry about them, leave them in there, they will melt.
I've got myself some nice tartan cupcake moulds, nice thing is these days
you can kind of get all different ones. Obviously this suits my nature, it's pink.
So if I just get my spoon and just sort of
fill it up just underneath the top like that.
So just
divide out your batter
just finished dividing
those amongst here.
Beautiful.
Okay look at those
beautiful, they are going to rise and go gorgeous and I'll show you how to check if they're cooked
in a little bit.
We've got some one's we've made earlier,
so simple. Once they've had fifteen minutes get yourself a little knife
put into the middle of our little fairy cake.
Count to three, if it comes out and it's clean happy days your in a good place.
Let's get making some toppings, take any fruit - I've got blackberries,
and uh... raspberries here. So first things first get yourself a punnet of raspberries
like this.
You could use half a punnet if you wanted too,
but enough to really get some decent colour and flavour going.
Add a gesture of sugar,
you can use icing sugar if you want,
a heaped teaspoon.
Get a fork and just crush this out,
and of course you get that reflective beautiful,
you know, colour and flavour.
It just screams out,
screams out fun and cooking.
Any fruit, kiwi - mash it up.
You know, in the winter, when it's miserable instead of buying horrible strawberries
get some nice pear.
Also, if I just get some Philadelphia
I'm going to put half in each, there's no real rules here,
and then
just scrunch it up like this.
Notice I'm just mixing the bulk of the juice into one side
and then I'll just gonna mix into each other so you got like, black, you've got quite dark
and then you've got white bits here as well. So I quite like half whisking it,
just get your fork
splurge it
squash it down
and then some of that - look at that, rustic blackberry -
look at that.
Bosh
The colour is incredible.
The just put some of these fruits in, you could even swap them over. Put a blackberry
on the raspberry one, there's no rules of course. So look at that, absolutely
brilliant
loads of fun. That, go around someones house - cup of tea, bit of cake - kids birthday party...
come on!