Nutty Fairy Cakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
12
- For the buns
- 2 eggs
- 1 cup self-rising flour
- ½ tsp Baking powder
- ½ cup butter (softened)
- ½ cup sugar
- 2 eggs
- For the peanut buttercream
- 8 Tbsps unsalted butter
- ½ cup smooth Peanut butter
- ¾ cup powdered sugar
- 1 pinch salt
- ½ tsp vanilla extract
- 1 Tbsp cream (48% fat)
- To decorate
- powdered sugar
Preparation
Kitchen utensils
2 Pots, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Salad spinner, 1 Lid, 1 Egg piercer
Preparation steps
1.
For the buns: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12-hole bun tin.
2.
Put all the ingredients for the buns into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 20-30 minutes until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
4.
Carefully cut round the tops of the cakes with a cutter or sharp knife and remove the top of each cake. Slice the tops in half to form 2 ‘wings’.
5.
For the peanut buttercream: beat the butter and peanut butter with an electric whisk until smooth. Add the icing sugar and salt and beat until blended.
6.
Beat in the vanilla and cream and continue beating until light.
7.
Spoon on top of the cakes and lightly press the ‘wings’ into the buttercream. Sift over a little icing sugar.
