I love baking. Fairy cakes are delicious and by playing around with the recipe you can soon make them even better. According to legend, fairies are good - but pixies are naughty.
So here's some utterly wonderful raspberry pixie cakes! Makes 12.
L xx
Ingredients
Pixie cakes
175g butter
175g caster sugar
175g self raising flour, sieved
3 eggs
4 tbsp Little Red Berry Raspberry Gin
175g caster sugar
175g self raising flour, sieved
3 eggs
4 tbsp Little Red Berry Raspberry Gin
2 tbsp fresh raspberries; washed, dried & cut into halves
Extra Little Red Berry Raspberry Gin for brushing
Fresh raspberries to decorate, if desired
Method
- Cream together the butter and sugar until fully combined, light and fluffy.
- Beat the eggs and then add them gradually - I like to use an electric mixer.
- Add the flour, stirring with a wooden spoon. Gently or you'll knock the air out!
- Add the gin and halved raspberries, stirring gently until fully combined.
- Spoon into bun cases - each should be around two thirds full.
- Bake at 160c for around 20 minutes, until a skewer comes out clean.
- Transfer to a wire rack, brush with Little Red Berry Raspberry Gin, and allow to cool.
- Add all of the icing ingredients to a bowl and combine using an electric mixer.
- Spoon into a piping bag and decorate your buns.
- Top with fresh raspberries if desired.
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