Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Redcurrant Iced Fairy Cakes

Baking With Kids
Cooking time: 
10-15 minutes
Makes 12
Preparation time: 
10-15 minutes

For the cakes:

  • 125g (5oz) Stork tub, at room temperature
  • 125g (5oz) Billington’s Light Muscovado sugar
  • 2 medium eggs
  • 125g (5oz) Wholemeal Self-Raising Flour
  • 2 tbsp milk

For the icing:

  • 100g (4oz) redcurrants
  • 300g (12oz) Billington’s Golden Icing sugar
  • 12 sprigs of 2-3 redcurrants

Just look at the fantastic colour of the icing - and there’s not a hint of food colouring in sight. Fresh redcurrants and unrefined icing sugar is all it takes to make this vibrant pink colour.

  • Preheat the oven to 200ºC (180ºC fan, gas 6. Line a patty tin with 12 paper cases. Put the Stork and Light Muscovado sugar into a bowl and mix together with an electric mixer until the mixture becomes light and fluffy. 
  • Gradually whisk in the eggs, then sieve in the flour, tipping in the bran that doesn’t pass through the sieve holes. Add the milk and gently fold everything together. 
  • Divide the mixture between the paper cases. Bake for 15 minutes until the cakes are risen and pale golden. Cool on a wire rack.
  • Remove the redcurrants from the stems, with a fork and put them into a food processor. Whiz until smooth and add halve of the Golden Icing sugar, whiz again until combined, then add the remaining Golden Icing sugar, blend again until smooth. 
  • Spoon redcurrant icing on top of fairy cakes and finish with a 2-3 fresh redcurrants.

    Try this icing with other fruits such as raspberries, blackcurrants, strawberries etc.