Neon Sugar Fairy Cakes
Ingredients
Ingredients
For the recipe Neon Sugar Fairy Cakes
For the Cupcakes:
| 12 | Dr. Oetker Muffin Cases |
| 110 g | Unsalted butter or Margarine (4 oz) |
| 110 g | Caster Sugar (4 oz) |
| 110 g | Self-Raising Flour (4 oz) Sieved |
| 3 ml | Dr. Oetker Madagascan Vanilla Extract (2-3 drops) |
| 100 g | Icing Sugar |
| 15 ml | Water (1 tbsp) |
| Dr. Oetker Neon Sugar | |
| about 2 | Medium Eggs |
preparation
Preparation
Neon Sugar Fairy Cakes
Pre-heat the oven to 180°C (160°C Fan, Gas Mark 4). Place the Baking Cases into a cupcake tin.
Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and the Vanilla Extract. If the mixture starts to curdle, add a little flour. Fold in the remaining flour with a spoon.
Place spoonfuls of the mixture into the baking cases and bake for 15-20 minutes until well risen and firm to the touch.
Remove from the oven and leave to cool on a cooling rack.
To make a glace icing, mix the icing sugar with a little water.Ice the cakes and immediately decorate the cupcakes with Neon Sugar.
Nutritional Information for the recipe Neon Sugar Fairy Cakes
| Per Serving | Per 100 g / ml | |
|---|---|---|
| Energy |
829
kJ
198 kcal |
1624
kJ
388 kcal |
| Fat | 8.60 g | 16.87 g |
| Carbohydrate | 27.74 g | 54.40 g |
| Protein | 2.12 g | 4.15 g |
