24 Aug 2016

Orange Butterfly Cakes

fairy cakes“These are an old fashioned take on cupcakes, and look very pretty on the tea table. Replace the orange zest and juice with lemon if you prefer. Bake them in my pretty silicone cases and it makes a lovely gift to use again and again too!” – Jane Asher

Ingredients

  • 100g spreadable butter
  • 100g castor sugar
  • 2 medium eggs, lightly beaten
  • 100g self-raising flour
  • Zest and juice of 1 large orange

FOR THE ICING

  • 100g spreadable butter
  • 200g icing sugar
  • Warm water

Method

  1. Pre-heat the oven to 190°C (175°C fan assisted, 375°F). Place the silicone cases into the moulds of a muffin or Yorkshire pudding tin – or on a baking tray.
  2. Cream the butter and sugar together, beating hard until really pale and fluffy.
  3. Add the egg and about two thirds of the orange zest, little by little, beating well all the time.
  4. Stir in the flour gently (or use the pulse setting on the mixer and spoon in bit by bit).
  5. Add half of the orange juice a little at a time until the mix is of a dropping consistency but not too wet. Spoon the mix evenly into 12 paper or silicone cases – or, preferably, use an ice cream scoop (it’ll be quite stiff – don’t worry, it’ll spread and rise as it cooks).
  6. Bake for 15-20 minutes, until the tops are golden.
  7. Remove from the oven and allow to cool.
  8. Meanwhile, make the icing: put the butter and sieved icing sugar into a mixing bowl and beat together with the remaining orange zest. Add the orange juice a few drops at a time, and keep beating until the mixture gets light and fluffy.
  9. When completely cold, slice the rounded tops off the cakes with a sharp knife. Cut each piece in two. Using the palette knife, spread the tops of the cakes with icing, then invert the two pieces of cut off cake into the icing, to look like wings. Serve in their cases.

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