As we now have another 3 weeks or so at home, I thought I’d share a bit of a fun bake to make with little ones, or just as a snack for yourself! I love to bake but it seems a bit wasteful to make a large cake just for myself (my other half is eating healthily and has more of a savoury tooth!) so I decided to knock up this small batch of Fairy Cakes, reminding me of my first ever attempts at baking. I really enjoyed making these, not only because it took around half an hour with minimal mess and washing up, but it was incredibly nostalgic! And, they taste great. Two bites of sweet goodness for an afternoon snack. They are also gluten free, dairy free and low FODMAP, so ideal for those of us with intolerances.
This recipe makes 12 small fairy cakes baked in a shallow baking tray. You could use a standard muffin tin, but you might be tempted to over fill the smaller fairy cake cases. I used these polkadot cases I found in Sainsbury’s along with these gluten free 100’s and 1000’s.
This recipe is also great as it only requires 100g flour, of which there is apparently a current shortage. My mum face-timed me to share the exciting news that she managed to pick up a bag of flour in her local Tesco (and they were only delivered 8!) Exciting lives we lead in lockdown! Although I’m not sure if there is the same shortage for gluten free flour. I have managed to buy some recently, Sainsbury’s own if Dove’s Farm is unavailable.
Gluten Free Iced Fairy Cakes
- 100 g Caster sugar
- 100 g Butter (I use stork baking blocks to make them dairy free)
- 2 Eggs
- 100 g Gluten free self-raising flour
For the icing:
- 100 g Icing sugar
- 100s and 1000s!
- Preheat the oven to gas mark 4 or 180 degrees.
- Cream together the butter and the sugar in a bowl (I usually leave the butter out of the fridge to soften before I bake).
- Add the two eggs and flour and fold until you have a smooth cake mixture.
- Carefully spoon the mixture into 12 fairy cake cases in a shallow baking tin. (Optional – add a few of the 100's and 1000's to the mixture and the top of the bake for a little extra colour.)
- Bake for 20 minutes or until golden, then leave to cool on a wire rack.
- To make your icing, add a little tepid water to the icing sugar and stir until it has a thick consistency.
- If it's too runny, add a little more icing sugar, if it's unspreadable, add a drop more water.
- Spread onto the top of the cakes in a circular motion with a knife and sprinkle with 100's and 1000's.
I hope you enjoy baking these as much as I did. If you like this recipe, you may also like to try some of my other classic bakes such as my Victoria Sponge Cake, Viennese Whirls or my Party Rings. All of these recipes are perfect for entertaining children, or just yourself, during these isolating times. And we all need something sweet to enjoy!