Redcurrant iced fairy cakes
Skill level: Easy peasy
Costs: Cheap as chips
These fairy cakes look beautiful - and there's not a hint of food colouring in sight. Fresh redcurrants and unrefined icing sugar is all it takes to make this vibrant pink colour.
For the fairy cakes:
- 125g(5oz) butter, at room temperature
- 125g (5oz) Light Muscovado sugar
- 2 medium eggs
- 125g (5oz) wholemeal Self-Raising Flour
- 2 tbsp milk
For the icing:
- 100g (4oz) redcurrants
- 300g (12oz) Golden Icing sugar
- 12 sprigs of 2-3 redcurrants
Try this icing with other fruits such as raspberries, blackcurrants, strawberries etc.
- Preheat the oven to 200ºC (180ºC fan, gas 6. Line a patty tin with 12 paper cases. Put the butter and Light Muscovado sugar into a bowl and mix together with an electric mixer until the mixture becomes light and fluffy.
- Gradually whisk in the eggs, then sieve in the flour, tipping in the bran that doesn't pass through the sieve holes. Add the milk and gently fold everything together.
- Divide the mixture between the paper cases. Bake for 15 minutes until the cakes are risen and pale golden. Cool on a wire rack.
- Remove the redcurrants from the stems, with a fork and put them into a food processor. Whiz until smooth and add halve of the Golden Icing sugar, whiz again until combined, then add the remaining Golden Icing sugar, blend again until smooth.
- Spoon redcurrant icing on top of fairy cakes and finish with a sprig of 2-3 fresh redcurrants.