I am a complete sucker for fairy cakes and these little lemony explosions are no exception.
They're such dainty little things without looking too fussy or "worked at".
As usual I stuck with my Simply Sponge Recipe.
I started with two eggs which weighed 110g still in their shell. I added 110g each of self raising flour, butter and caster sugar. I then added two heaping teaspoons full of lemon curd.
Preheat oven to 180C (350F)
Before beating with my hand held beater until the batter was light and pale. This takes a minute or two, but it beats the 20 solid minutes of bicep bashing it would take to do it by hand.
You'll end up with quite a thick batter, which can be very easily spooned into a lined bun or muffin tin. I used my small bun tin which produces little two or three bite sized buns. This recipe will make fourteen buns of this size. It will make eight or nine muffin sized buns. You'll have to excuse the slightly battered bun tin. I've had it years and I've grown very attached to it. I do have a silicone muffin pan, but I can't stand silicone.
Once you have all of your batter divided amongst the liners, put them in the oven and bake for 12 to 15 minutes. You don't need to test these with a skewer although if you prefer to by all means do. I find it much easier with small cakes to just press the top of one of the cakes slightly. If it bounces back its ready
These little cakes are feather light and have a delicious subtle lemony flavour.
I always prefer buns with a good golden colour to them. Its the reason no silicone will ever be harmed in the making of any baked goodies in my kitchen. I find that silicone produces a very patchy, insipid looking colour on baked goods. Its handy for some things, just not baking.
Don't they just look too good.
Not too good to eat obviously. This one had to be sacrificed for the sake of a good photo and it quickly became the cook's treat.
I made a very quick little icing to cover these fairy cakes.
Just about two thirds of a cup of icing sugar, with a teaspoon of the lemon curd and enough lemon juice to make a thick icing. It is roughly the consistency of toothpaste for desperate want of a better word.
I used slightly less than a teaspoon of icing to cover each bun, gently swirling the back of a spoon over the icing to push it towards the edges.