Sunday, 6 December 2009
If you were to look through my cottage home, you would see fairies tucked in here and there all over the house. I am a great collector of fairies, and a believer in their magic as well . . .
The sight of them brings joy and light, especially when you find them tucked away in hidden unexpected corners . . . little surprises just for your eyes.
I have long wanted to paint little wooden doors to tuck into the bases of trees and rocks here and there in my garden . . . only lacking the time to do so . . . but the wish is there in my mind. One day I'll make the wish a reality.
In the meantime I treat us to these fudgy little Christmas Fairy cakes. Not sure why they call these fairy cakes over here . . . but it is a name that trips off the tongue like silver . . .
Not large enough to be called a muffin or a cupcake . . . these are delightful little fudgy bites . . .
with just a hint of ginger that will leave you wondering . . .
was that the whispery kiss of a fairy on your lips?
*Toffee Ginger Fairy Cakes*
Delicious little fairy cakes, topped with a creamy fudgy icing and little bits of fudge toffee. Scrumptious!
For the cakes:
100g softened butter
100g soft light brown sugar
1 tsp ground ginger
1 tsp vanilla paste
25g golden syrup
100g self raising flour. sifted
2 medium eggs, at room temperature and well beaten
For the fudgy icing:
50g soft light brown sugar
2 TBS cream
100g icing sugar, sifted
pieces of fudge toffee
(cut into small cubes with a sharp knife)
Pre-heat the oven to 200*C/400*F. Place paper fairy cases into a 12 cup bun tin. Set aside.
Beat the butter and the brown sugar together with a wooden spoon until pale and creamy. Beat in the ginger and vanilla paste, until well amalgamated. Beat in the golden syrup/
Gradually add the sifted flour and the egg, beating well after each addition, until all have been added and the mixture is thick and creamy. Spoon into the fairy cases, dividing the batter equally amongst them. Bake for 15 minutes, or until well risen and golden brown. Remove from the pan to a wire rack to cool completely before proceeding.
Make the icing just before you are ready to ice the cakes. Melt the butter and brown sugar in a small saucepan. Bring to the boil and then add the cream. Simmer on low for about 5 minutes. Beat in the icing sugar until smooth. If the mixture becomes too stiff, beat in a tablespoon of boiling water and beat again. Spread the icing over the cooled cakes and decorate with bits of the fudge toffee.