Redcurrant iced fairy cakes recipe

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makes: 12
Skill: easy
Cost: cheap
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  • These fairy cakes look beautiful – and there’s not a hint of food colouring in sight. Fresh redcurrants and unrefined icing sugar is all it takes to make this vibrant pink colour.


    • For the fairy cakes:
    • 125g(5oz) butter, at room temperature
    • 125g (5oz) Light Muscovado sugar
    • 2 medium eggs
    • 125g (5oz) wholemeal Self-Raising Flour
    • 2 tbsp milk
    • For the icing:
    • 100g (4oz) redcurrants
    • 300g (12oz) Golden Icing sugar
    • 12 sprigs of 2-3 redcurrants


    • Preheat the oven to 200ºC (180ºC fan, gas 6. Line a patty tin with 12 paper cases. Put the butter and Light Muscovado sugar into a bowl and mix together with an electric mixer until the mixture becomes light and fluffy.

    • Gradually whisk in the eggs, then sieve in the flour, tipping in the bran that doesn’t pass through the sieve holes. Add the milk and gently fold everything together.

    • Divide the mixture between the paper cases. Bake for 15 minutes until the cakes are risen and pale golden. Cool on a wire rack.

    • Remove the redcurrants from the stems, with a fork and put them into a food processor. Whiz until smooth and add halve of the Golden Icing sugar, whiz again until combined, then add the remaining Golden Icing sugar, blend again until smooth.

    • Spoon redcurrant icing on top of fairy cakes and finish with a sprig of 2-3 fresh redcurrants.

    Top tip for making Redcurrant iced fairy cakes

    Try this icing with other fruits such as raspberries, blackcurrants, strawberries etc.

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