Gluten-Free Classic Fairy Cakes
Delight in the timeless charm of these Gluten-Free Classic Fairy Cakes, a perfect treat for any occasion that doesn’t compromise on flavor or texture. Made with a blend of gluten-free flour, a hint of xanthan gum for structure, and a luscious vanilla-scented buttercream frosting, these light and fluffy mini cakes are as delicious as their traditional counterparts. With a quick prep time of just 20 minutes, they are an ideal choice for those seeking a simple yet elegant dessert option. Top them off with colorful sprinkles for a whimsical finish, making them a delightful treat for birthdays, tea parties, or everyday indulgence. Perfectly moist and beautifully decorated, these fairy cakes are the ultimate gluten-free treat for all to enjoy!
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Recipe Information
Ingredients
- 150 grams Gluten-free plain flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Xanthan gum
- 150 grams Butter, unsalted and at room temperature
- 150 grams Caster sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 3 tablespoons Whole milk
- 100 grams Butter for frosting, at room temperature
- 200 grams Icing sugar, sifted
- 1 teaspoon Vanilla extract for frosting
- 1 pinch Tiny pinch of salt
- 2 tablespoons Decorative sprinkles (optional)
Instructions
Preheat the oven to 180°C (350°F) and line a 12-hole fairy cake or muffin tin with paper cases.
In a large bowl, sift together the gluten-free flour, baking powder, and xanthan gum. Set aside.
In a separate bowl, cream the butter and caster sugar together using an electric hand mixer until the mixture is light and fluffy, about 3 to 4 minutes.
Beat in the eggs one at a time, ensuring each egg is incorporated fully before adding the next. Add the vanilla extract and mix well.
Gently fold in the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Mix just until combined, ensuring not to overwork the batter.
Divide the batter evenly among the prepared cases, filling each about two-thirds full.
Bake in the preheated oven for 15 minutes or until a skewer inserted into the center of a cake comes out clean. Once baked, transfer the cakes to a wire rack to cool completely.
To make the frosting, beat the butter until smooth. Gradually add in the icing sugar, vanilla extract, and a tiny pinch of salt. Beat well until the frosting is smooth and fluffy.
Once the cakes are completely cool, spread a generous amount of frosting over each one. Decorate with sprinkles or other desired decorations.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.6 g | 285% | |
| Saturated Fat | 134.8 g | 674% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1112 mg | 371% | |
| Sodium | 1703 mg | 74% | |
| Total Carbohydrate | 488.3 g | 178% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 360.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 213 mg | 16% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
