Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a muffin tin with 12 Muffin Cases.
Step 2: Make up the Egg White Powder as directed on the packet. Add the Cream of Tartar and whisk until stiff. Gradually whisk in the sugar to make a light and fluffy meringue. Add the Almond Extract.
Step 3: In batches, sift and gently fold the flour into the meringue mixture until well combined, trying to keep the mixture as light and fluffy as possible.
Step 4: Spoon the mixture into the Muffin Cases to fill half full and bake in the oven for 12-15 minutes until risen, lightly golden and springy to the touch. Transfer to a wire rack to cool completely.
Step 5: To decorate, sift the icing sugar into a bowl. Gradually mix in approx. 60ml (4tbsp) warm water to make a smooth, spreadable icing.
Step 6: Carefully spread a little icing over each cake. Allow to set for a few minutes before decorating with glace cherries. Your cakes are now ready to serve and enjoy.
Step 7: Cut a small circle of sponge out of the cupcake and remove, fill with a tsp of jam and place the sponge on top of the jam.
Calories per fairy cake: approx. 93 Fat content per fairy cake: trace
1 Cupcake = 35g
|Per Serving||Per 100 g / ml|
|Fat||0.26 g||1.00 g|
|Carbohydrate||21.42 g||82.40 g|
|Protein||0.94 g||3.62 g|