Passion fruit fairy cakes
Chef:
Fay Ripley
Prep:
10 mins
Cook:
15 mins
200g caster sugar
200g butter, softened
200g self-raising flour
½ tsp baking powder
2 large free-range eggs
3 tbsp milk
finely grated zest of 2 unwaxed lemons
Icing
10 tbsp icing sugar
3 passion fruit
juice of 1 lemon
Equipment
2 x 12-hole bun tins
Preheat the oven to 180°C (fan), 200°C, gas mark 6. Line the bun tins with 20–24 paper cases.
Using an electric whisk, beat the sugar and butter together untill fluffy.
Add the flour, baking powder, eggs, milk and lemon zest and fold it all together well.
Plop a dessert spoonful of the mix into each paper case in the bun tins and bake for 15–18 minutes till golden. Leave to cool completely.
For the icing, mix the icing sugar and the pulp of the passion fruit together untill it’s thick and gloopy, and just dropping off the spoon.
If you need to loosen it a touch, use a drop or two of lemon juice.
Dollop the icing on top of each cake and leave to set.
Serves
Makes 20-24
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Flour, Fruit, Eggs, Sugar
Recipe Type
Party Food, Cakes & Baking, Dessert, Easy, Entertaining, Kids Food, Gifts, Cake Stall, Cupcakes
Special Info
Nut free, Vegetarian, Pregnant Mums
Level of Difficulty
Easy
