Strawberry and Cream Royal Fairy Cakes

(0)
Rate this recipe Thanks for your feedback!
    (Not for me)
    (OK)
    (Nice)
    (Tasty)
    (Scrumptious)

With their luxurious strawberry and cream flavour these fairy cakes will make you the queen of your party!

10 cupcakes

Medium 75 Minutes

Ingredients

Ingredients

For the recipe  Strawberry and Cream Royal Fairy Cakes

For the Royal Cream Tea Fairy Cakes:

10 Dr. Oetker Muffin Cases (x10)
75 g Margarine (Baking margarine, 3oz)
75 g Caster Sugar (3oz)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (1/2 tsp)
75 g Self-Raising Flour (3oz)
100 g Strawberry Jam (3 ½ oz of Soft set strawberry jam)
1 Large Egg

To decorate:

Dr. Oetker Ready to Roll Coloured Fondant Icing
Dr. Oetker Rainbow Decorating Icing
225 ml Double Cream (8 fl.oz)

preparation

Preparation

Step 1: Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Put the Baking Cases in 10 fairy cake tins. Put the margarine in a mixing bowl with the caster sugar, egg and Vanilla. Sift the flour on top and using an electric whisk on a low speed, gently whisk the ingredients together.

Step 2: Increase the speed and whisk for a few seconds until well blended and creamy. Divide the mixture equally between the cake cases and smooth over the tops. Bake for 16 -18 minutes until risen and lightly golden. Transfer to a wire rack to cool completely.

Step 3: Using a teaspoon, scoop out a neat portion of sponge from the centre of each cake and fill with jam. Press the cut out sponge back on top to seal in the jam. Set aside.

Step 4: To decorate, gently knead the red and blue Ready to Roll icing separately to make pliable, then cut each into 5 pieces. Form each into a ball. Cut a deep cross in the top of each and roll the base of each ball between your fingers to make it narrower than the top – they should look like tiny chefs’ hats.

Step 5: Knead 50g (2oz) of the yellow Icing to soften. Lightly dust the work surface with a little icing sugar then roll out the yellow icing thinly to form a rectangle approx. 8 x 15cm (3 x 7 inch). Cut 30 thin strips, approx. 0.5cm (1/4 inch) wide – you will need 3 for each crown. Cross 2 strips across each ball and stick in place using a little water. Trim at the base if necessary, then press down on the top of each to make an indent in the top.

Step 6: Secure another strip around the bottom of each, and trim as necessary. Gather up the trimmings and make small balls to decorate the top if the crowns, sticking them in place with a little water. Pipe Writing Icing dots on each to resemble jewels. Leave aside on a board lined with baking parchment until ready to serve.

Step 7: Just before serving, whip the cream until firm enough to pipe and spoon into a piping bag fitted with a large closed star nozzle. Pipe a generous swirl on top of each cake and top with a crown. Your cakes are ready to serve and enjoy, and fit for The Queen!

Nutritional Information for the recipe Strawberry and Cream Royal Fairy Cakes

Per Serving Per 100 g / ml
Energy 1972 kJ
471 kcal
1578 kJ
377 kcal
Fat 20.16 g 16.13 g
Carbohydrate 70.71 g 56.57 g
Protein 2.08 g 1.67 g

preparation

Preparation

Step 1: Preheat the oven to 190˚C (170˚C fan assisted oven, 375˚F, gas mark 5). Put the Baking Cases in 10 fairy cake tins. Put the margarine in a mixing bowl with the caster sugar, egg and Vanilla. Sift the flour on top and using an electric whisk on a low speed, gently whisk the ingredients together.

Step 2: Increase the speed and whisk for a few seconds until well blended and creamy. Divide the mixture equally between the cake cases and smooth over the tops. Bake for 16 -18 minutes until risen and lightly golden. Transfer to a wire rack to cool completely.

Step 3: Using a teaspoon, scoop out a neat portion of sponge from the centre of each cake and fill with jam. Press the cut out sponge back on top to seal in the jam. Set aside.

Step 4: To decorate, gently knead the red and blue Ready to Roll icing separately to make pliable, then cut each into 5 pieces. Form each into a ball. Cut a deep cross in the top of each and roll the base of each ball between your fingers to make it narrower than the top – they should look like tiny chefs’ hats.

Step 5: Knead 50g (2oz) of the yellow Icing to soften. Lightly dust the work surface with a little icing sugar then roll out the yellow icing thinly to form a rectangle approx. 8 x 15cm (3 x 7 inch). Cut 30 thin strips, approx. 0.5cm (1/4 inch) wide – you will need 3 for each crown. Cross 2 strips across each ball and stick in place using a little water. Trim at the base if necessary, then press down on the top of each to make an indent in the top.

Step 6: Secure another strip around the bottom of each, and trim as necessary. Gather up the trimmings and make small balls to decorate the top if the crowns, sticking them in place with a little water. Pipe Writing Icing dots on each to resemble jewels. Leave aside on a board lined with baking parchment until ready to serve.

Step 7: Just before serving, whip the cream until firm enough to pipe and spoon into a piping bag fitted with a large closed star nozzle. Pipe a generous swirl on top of each cake and top with a crown. Your cakes are ready to serve and enjoy, and fit for The Queen!

Nutritional Information for the recipe Strawberry and Cream Royal Fairy Cakes

Per Serving Per 100 g / ml
Energy 1972 kJ
471 kcal
1578 kJ
377 kcal
Fat 20.16 g 16.13 g
Carbohydrate 70.71 g 56.57 g
Protein 2.08 g 1.67 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy  for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No