Lemon Top Fairy Cakes
Delight your taste buds with these charming Lemon Top Fairy Cakes, a whimsical twist on a classic bake. Featuring a soft and fluffy vanilla sponge paired with a zesty lemon buttercream filling, these cupcakes are as fun to make as they are to eat. Each cake is transformed into a magical treat by crafting delicate “fairy wings” from the tops of the cupcakes, resting atop a dollop of vibrant, citrus-infused buttercream. Perfect for tea parties, birthdays, or afternoon treats, these fairy cakes encapsulate the bright, tangy flavor of freshly zested lemon and a hint of nostalgia. Ready in under 40 minutes and with an optional hint of yellow food coloring, they’re an easy, enchanting way to bring a pop of sunshine to any gathering.
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Recipe Information
Ingredients
- 100 grams Unsalted butter (softened)
- 100 grams Caster sugar
- 2 pieces Large eggs
- 100 grams Self-raising flour
- 1 teaspoon Vanilla extract
- 1 tablespoon Whole milk
- 150 grams Icing sugar
- 1 medium Lemon (zested and juiced)
- 75 grams Unsalted butter (softened, for buttercream)
- 1 drop Food coloring (optional)
Instructions
Preheat your oven to 180°C (350°F) or 160°C (fan). Line a 12-cup muffin tray with paper cupcake cases.
In a mixing bowl, cream together 100g of softened unsalted butter and 100g of caster sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Sift in the self-raising flour and gently fold it into the wet ingredients until just combined. Add the milk to loosen the batter if needed.
Evenly divide the batter among the prepared cupcake cases, filling each about two-thirds full.
Bake in the preheated oven for 12-15 minutes, or until the cakes are risen, golden, and a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
While the cakes cool, prepare the lemon buttercream. In a bowl, beat 75g of softened butter until creamy. Gradually sift in the icing sugar, mixing well after each addition.
Add the zest of 1 lemon and 2 teaspoons of its juice to the buttercream, adjusting the amount of juice to achieve your desired consistency. For an optional pop of color, add a drop of yellow food coloring.
Using a small knife, cut a small circle out of the top of each cooled cake and slice this piece in half to create two 'wings.'
Fill each hole with a dollop of lemon buttercream, then reassemble the cake by placing the ‘wings’ on top of the buttercream at an angle to resemble fairy wings.
Dust the cakes lightly with icing sugar for a finishing touch and serve!
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 20.9 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 32 mg | 1% | |
*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.
