Gluten Free Easter Fairy Cakes


 

These cakes are so quick and easy to make! Do not be
disheartened if you see the cakes rising so beautifully in the oven
and then collapse as they cool.  There are many reasons why
this happens with Gluten Free cakes, which I will talk about in
another post. Mine did too, but they still taste so yummy and
light. And frosting hides a multitude of sins 😉 I decorated mine
with marshmellow frosting, so easy to do if you do not feel like
making royal icing or butter frosting.  Then added more
marshmellows, some green food colouring and icing sugar, when
I finished frosting, to make a fondant in order to make the ‘grass’.
Passed this fondant through a garlic press as I did not have a
‘grass’ icing nozzle and then topped each fairy cake with a little
Easter Egg.  I will post this frosting next time for those who
might wish to try it 🙂

Here are the ingredients for the fairy cakes 🙂

Ingredients :

225 grams butter, softened
225 grams caster sugar
225 grams Gluten Free flour mix (I used Dr Schar)
2 tsps Gluten Free Baking Powder
2 tbsp milk
4 eggs
1 tsp vanilla

How to ….

Preheat oven to 175 deg C/350 deg F.  In the bowl of a food
processor or stand mixer, beat butter slightly, then add sugar,
flour, baking powder, milk, eggs and vanilla.  Mix until smooth
and pale, about 2 to 3 minutes.  Spoon mixture into 18 to 24
cupcake molds or a muffin tin.  Bake for 15 to 20 minutes.

Remove from the oven and cool on a rack.  Decorate as
desired.

P.S.  We have not tasted the cupcakes with the marshmellow
icing yet as we’re waiting for tomorrow, Easter Day, but I can tell
you that the cakes taste lovely even without !  I could not take
pictures whilst frosting as it is so sticky and messy and no one
was around to take the pics for me this time ! :O


One Response to Gluten Free Easter Fairy Cakes

  1. James Kettner says:

    Luckily Easter came around and as an “un-official” taste tester I can everyone they were fantastic and they tasted just as good as they looked!!!!

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