Trish Deseine’s Apple Blossom Fairy Cakes

With bake sales and picnics looming, here’s a quick and cute recipe which celebrates the season and will please all ages …

For 12 fairy cakes

20 minutes preparation

20 minutes cooking

120g salted or unsalted butter, softened

120g golden caster sugar

2 large eggs, beaten

½ teaspoon vanilla extract

150g plain flour

2 tsp baking powder

140g peeled, grated cooking apples (mixed with a squeeze of lemon to stop them from browning)

Cherry or apple blossom to decorate the little cakes.

For the icing

200g icing sugar

Lemon juice – about a tablespoon

Heat the oven to 180C and prepare the cake tin with muffin or cupcake cases.

Cream the softened butter and sugar together until it’s pale and doubled in volume.

Add half the eggs and beat again, then add the rest with the vanilla and a tablespoon of flour and beat until smooth. Mix in the rest of the flour and then, gently, the grated apple, until it’s all just combined.

Spoon into the cases and bake for around 20 minutes, until the tops are golden.

Remove from the oven and leave to cool completely before icing.

Slice the top of the cakes to make them even – you want the icing to be caught by the edges of the cases. Mix the icing sugar with the lemon until you have quite a runny consistency.

Spoon the icing on the cakes and leave to dry. Decorate with cherry or apple blossom just before serving.


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