Rainbow Fairy Cakes
Fairy Cakes 3 Large Eggs 100g Castor Sugar 75g Plain Flour Selection of food colouring Vanilla Butter Cream 75g Butter 140g Icing Sugar Vanilla Essence 30ml Milk
Method Pre-heat the oven to 190°c, Gas Mark 5 or 170°c for Fan assisted ovens Line a 12 cup bun tray with bun liners Whisk eggs and castor sugar in a large bowl until light fluffy Sieve in the flour and fold using a metal spoon until all the flour is incorporated Separate the mixture into smaller bowls and add a few drops of the food colouring into each bowl (I used 7 different colours but it works just as well with a smaller selection) Add a teaspoon of each colour into each bun liner Bake for 7-10 minutes To test of they are done prick with a cocktail stick and if it comes out clean they're done. Leave to cool on a wire rack While the fairy cakes are cooling you can make the vanilla butter cream Cream the butter in a bowl until soft Gradually add the icing sugar and a few drops of the vanilla essence If the mixture is too stiff add the milk until desired consistency is achieved When the fairy cakes are completely cool take a small amount of the butter cream and spread on with a knife. I like to add hundreds and thousands to my rainbow fairy cakes as well just to give them that little bit extra! RH
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