Little nostalgic cupcakes, with a soft sponge, sweet buttercream and two little “wings” on top.
PREPARATION TIME
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients
115 g Margarine ((at room temperature))
115 g Caster Sugar
2 Free-range Eggs ((at room temperature))
115 g Self-raising Flour
1/2 tsp Baking Powder
1 tsp Lemon Extract ((optional))
For the Buttercream
100 g Margarine or Butter
200 g Icing Sugar
1/2 tsp Lemon Extract ((optional))
Instructions
Pre-heat your oven to 180°c (160°c for fan assisted ovens of Gas Mark 4) and line a 12-hole muffin tray with fairy cake cases. Set aside.
In a large bowl, cream together the margarine and caster sugar, until it is fluffy in texture and light in colour. Add the lemon extract (if using) and mix through.
Add the eggs one at a time, ensuring each is mixed through before adding the next. If the mixture begins to curdle, add a spoonful of your flour to help it bind.
Sift in the flour and baking powder, and gently fold to create a batter.
Spoon the batter into your prepared fairy cake cases; about a tablespoon into each, filling them about half-full.
Bake your cakes in your pre-heated oven for about 10-15 minutes, until they are risen, golden in colour and a skewer inserted comes out clean.
Once cool enough to touch, transfer to a wire rack to cool completely. Meanwhile, prepare your buttercream.
For the Buttercream
In a large bowl, cream together the margarine/butter and icing sugar, and lemon extract (if using). If the buttercream is too stiff in consistency, add a splash of milk.
Using a knife, cut a circle from the top of your cakes, on a slight angel, so you end up with a little domed disk of cake. Cut this in half down the middle, giving you two little semi-circles.
Pipe or spread the buttercream into the circle cavity, before placing your semi-circles on top of the buttercream to resemble little wings.
Dust with icing sugar to finish.
