Best 3 Lemon Fairy Cakes Recipes
In the realm of delectable treats, Lemon Fairy Cakes stand out as enchanting morsels that capture the essence of sunshine and citrus delight. These bite-sized wonders are not just ordinary cupcakes; they are miniature masterpieces that transport taste buds to a realm of pure bliss. With their fluffy sponge cake base, zesty lemon flavor, and velvety buttercream frosting, these fairy cakes are a symphony of flavors and textures that will leave you spellbound. Whether you're hosting a special occasion, treating yourself to a sweet indulgence, or simply seeking a burst of lemony goodness, these fairy cakes promise an unforgettable culinary experience.
This comprehensive article presents a collection of three Lemon Fairy Cake recipes, each offering a unique twist on this classic treat. From the classic Lemon Fairy Cakes with their zesty lemon sponge and tangy buttercream frosting, to the indulgent Lemon and Blueberry Fairy Cakes bursting with juicy blueberries, and the Gluten-Free Lemon Fairy Cakes catering to those with dietary restrictions, there's a recipe here to satisfy every palate and preference. With step-by-step instructions, helpful tips, and beautiful imagery, this article is your ultimate guide to creating these magical treats in the comfort of your own kitchen. Prepare to be enchanted by the irresistible allure of Lemon Fairy Cakes!
LEMON FAIRY CAKES
Make and share this LEMON FAIRY CAKES recipe from Food.com.
Provided by Trini_Deb_UK
Categories Dessert
Time 1h5m
Yield 24 24, 24 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 170°c Fan. Line two trays (12 holes each) with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times.
- Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition.
- Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon.
- I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full.
- Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes.
- Bake on the oven- shelf just above centre.
- Bake one tray at a time, unless your oven is big enough to take two trays side by side.
- Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely.
- Ice to your preference.
- Will keep for 2-3days I an airtight container.
Nutrition Facts : Calories 157.8, Fat 8.5, SaturatedFat 5.1, Cholesterol 51, Sodium 104.9, Carbohydrate 18.4, Fiber 0.3, Sugar 9.4, Protein 2.3
LEMON TOP FAIRY CAKES
I made two batches of these yummy things, and then was ordered to make another one...totaling to 36. I haven't counted how many are left either...It's one of those "safe" recipes which gives you fast results. When I was little we'd always demand these which were known as "lemon tops" in our household...
Provided by Another cuppa
Categories Dessert
Time 25m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 195°C.
- Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
- For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.
Nutrition Facts : Calories 239.3, Fat 8.8, SaturatedFat 5.2, Cholesterol 56.1, Sodium 15.1, Carbohydrate 38.8, Fiber 0.3, Sugar 30.4, Protein 2.3
IRISH LEMON FAIRY CAKES
Make and share this Irish Lemon Fairy Cakes recipe from Food.com.
Provided by bakedapple42
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease and flour 24 muffin cups.
- Beat egg yolks till thick. Gradually add 1/3 cup sugar, beating continually.
- Stir in lemon peel and juice.
- Beat egg whites till soft peaks form then gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
- Gently fold yolks into whites.
- Sift together flour and salt and fold into egg mixture.
- Fill muffin cups half full. Bake at 375 for about 20 minutes.
- Remove cakes from tins and cool completely on a wire rack.
- Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside.
- Fill each cavity with about 1 teaspoon of lemon curd.
- Replace the "cones" into the filling on each cake and dust with confectioner's sugar.
- Yield: 24 cakes.
Tips:
- Selecting the freshest lemons: Opt for unblemished lemons with a deep yellow hue, as they tend to have the most vibrant flavor.
- Zesting the lemons: Use a fine citrus zester or a microplane to obtain the zest, which is the flavorful outer layer of the lemon peel. Avoid the white pith, as it can impart a bitter taste.
- Creaming butter and sugar: Creaming is the process of beating butter and sugar together until light and fluffy. This step incorporates air into the mixture, resulting in a tender crumb.
- Whisking the eggs: Whisk the eggs one at a time to prevent curdling. This ensures that they are fully incorporated into the batter without over-mixing.
- Folding the flour: Gently fold the flour into the wet ingredients using a spatula, avoiding over-mixing. Over-mixing can develop the gluten in the flour, resulting in a dense texture.
- Baking the cakes: Bake the cakes until a toothpick inserted into the center comes out clean. The baking time may vary depending on the oven, so keep an eye on them to prevent over-baking.
- Preparing the lemon glaze: Combine the lemon juice, powdered sugar, and milk in a bowl, whisking until smooth. The glaze should have a slightly thick consistency.
- Decorating the cakes: Dip the tops of the cooled cakes into the lemon glaze and allow the excess glaze to drip off. Decorate with lemon zest, sprinkles, or edible flowers for a festive touch.
Conclusion:
These delightful lemon fairy cakes offer a perfect balance of sweet and tangy flavors, making them a treat for any occasion. Whether you're a seasoned baker or a beginner, this recipe provides clear instructions and helpful tips to ensure success. With their vibrant lemon flavor and tender crumb, these fairy cakes are sure to delight your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will result in a batch of irresistible lemon fairy cakes that will impress your friends and family. Happy baking!
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