Lavender Fairy Cakes
Lavender Fairy Cakes | Photo: Kelly Hunt It”s true. These lovely little cakes are called Fairy Cakes. Do you believe in fairies? It”s okay, you can admit it, I am Irish, so it is part of my heritage to believe in leprechauns, TÃr na nÓg, unicorns and fairies, so I certainly won”t be judging. I have a load of lavender growing in my front garden this year and it is now starting to bloom. I have a potluck for my book club this evening, so I decided to harvest some of the lavender and make these very traditional lavender fairy cakes. They are very flowery and the texture is very different from a cupcake, try them out and let me know what you think. I really should create a whole post one day on edible flowers, it is a subject unto itself. Lavendar Fairy Cakes For Cake 1/2 cup super fine sugar (I used regular sugar) 1/2 cup butter unsalted butter, softened (Gay Lea is local) 2 local eggs 1 tablespoon of cream 1/2 teapoon of vanilla (maple syrup is an excellent local substitution for vanilla) 1 and 1/4 cup of Arva Flour Mills All Purpose Four 1 and 1/2 teaspoon of baking powder 1/2 teaspoon salt one teaspoon Finely Chopped local lavender For Icing 1 and 1/2 cups of icing sugar water Decoration Sprinkle of fresh lavender buds Silver balls (dragees) DIRECTIONS Preheat oven to 400Ëš In a big bowl beat together the butter and the sugar until fluffy. Add in a egg (one at a time), beating for about a minute for each egg. Add in vanilla and cream and beat for another minute. In a separate bowl, mix together flour, salt and baking powder. Fold this mixture into the wet ingredients, just until combined, don”t over mix. Line muffin tin with cupcake liners. Put an equal dollop of mixture into each liner, pop into oven and bake for about 18 – 22 minutes. Start looking at 18 minutes. The cake should act like a sponge when you push on it, it should push back at you. Once they are slightly golden they are done. Move to a wire rack to cool. Just before the cakes are done baking, mix together your icing sugar and enough water (not much) to make a thick white icing. Drop a glob onto each still wam cake and let it drip around the edges, it will harden – but before it does, sprinkle with lavender and any other little decorations you like. Read More
