The fairies' cookies
Some recipes make you curious from the start, especially if they frequently appear online and everyone seems to try them. That's what happened to me with these fairy cakes after I read about them in an article related to Jamie Oliver. I chose to make them on a quiet afternoon and, after trying them several times, I can say they are quick to make and you don't need complicated ingredients.
Quick Info
Total time: about 40 minutes
Preparation time: 20 minutes
Baking time: 17-20 minutes
Number of servings: 12 cakes (depends on the size of the mold)
Difficulty: easy
Recipe type: muffins, snack, simple dessert
Ingredients
For the batter:
225 g unsalted butter, at room temperature
225 g granulated sugar
4 eggs
225 g flour (sifted together with 1 teaspoon baking powder)
zest of one lemon
For the glaze:
50 g fresh berries (or frozen; blackberries and blueberries work well)
150 g powdered sugar
For decoration:
50 g berries
Preparation method
1. Preheat the oven to 180°C. Prepare a muffin tray — you can use special muffin papers or, if you don't have them, grease the molds well with butter.
2. Put the butter in a large bowl. Add the sugar and a pinch of salt. Mix until you get a light-colored, airy cream, about 5 minutes with a mixer or longer if using a whisk.
3. Add the eggs one at a time, mixing after each addition. Do not add the next egg until the previous one is completely incorporated. This helps with the final texture.
4. Sift the flour and baking powder directly into the bowl. Mix briefly to ensure there are no visible traces of flour. Finally, add the lemon zest and mix gently, without overdoing it.
5. Divide the mixture into molds using a spoon. Fill only about one-third of each mold to leave room for rising.
6. Place the tray in the oven and bake for 17-20 minutes, until the cakes pass the toothpick test — if you insert a toothpick in the center, it should come out clean. Do not open the oven door before the first 15 minutes to prevent the cakes from sinking.
7. Remove them to a wire rack and let them cool completely before proceeding.
8. For the glaze, place the berries in a blender or food processor and puree well. Add the powdered sugar and blend briefly again. If you want a smoother glaze, strain the mixture, but it's not necessary.
9. Place a teaspoon of glaze on each cooled cake. If desired, decorate with a few fresh berries or whatever you have on hand.
Why I make this recipe often
It's the kind of recipe I return to when I want something quick and uncomplicated. The ingredients are handy, and the result is suitable for breakfast and as a snack. It's easy to adapt to what you have at home, and the berry glaze adds flavor and color without needing heavy creams.
Tips and variations
Tips
- Use room temperature butter for an airy texture.
- Do not overmix after adding the flour, or they will become dense.
- Sift the flour and baking powder together directly over the butter and egg mixture.
- If using frozen fruit for the glaze, let it thaw first, then drain any excess water.
Substitutions
- You can replace the berries with raspberries or strawberries, depending on the season and what you have in the freezer.
- If you don't have lemon, orange works too — it will change the flavor slightly, but it fits.
Variations
- In the batter, you can add a few drops of vanilla extract for extra flavor.
- For a tangier glaze, add more fruit and less powdered sugar to taste.
- If you don't want a glaze, sprinkle a little powdered sugar on top and add fresh fruit when serving.
Serving ideas
- The cakes pair well with tea or coffee.
- They are suitable for picnics or packed lunches, as they don't crumble easily.
- You can serve with simple whipped cream or Greek yogurt.
Frequently asked questions
1. Can I use margarine instead of butter?
Yes, but the taste and texture will not be as rich. If using margarine, choose a quality, unsalted one.
2. Can the glaze be made with just powdered sugar?
Yes, but it won't have the intense flavor and color from the fruit. I recommend using at least some frozen fruit.
3. Can I double the quantities for a larger tray?
Yes, all ingredients can be doubled without issues. The baking time remains about the same, just don't overfill the molds.
4. What do I do if I don't have a mixer?
A whisk works too, but you will have to put in a little more effort to cream the butter with the sugar and to incorporate the eggs.
5. What fruits don't work well for the glaze?
Bananas or apples do not provide the same color or consistency. Berries, strawberries, or even pitted cherries work best.
Nutritional values
Estimation for one cake (without additional decoration), based on the ingredients:
Calories: approximately 250-280 kcal
Protein: 3-4 g
Fat: 12-14 g (mostly from butter)
Carbohydrates: 33-35 g
Sugar: 20-22 g
These values are approximate and can vary depending on the size of the eggs and the accuracy of measuring the ingredients.
Storage and reheating
The cakes keep best at room temperature, covered with foil or in an airtight container, for up to 2 days. The glaze makes them moister, so I don't recommend keeping them longer or in the fridge, as they will soften. They are not suitable for freezing after glazing, but the baked batter (without glaze) can be frozen and consumed later, thawed at room temperature. If you want to reheat, place a few seconds in the microwave, but only the plain cake, not the glazed one.
Ingredients: Dough: 225 g unsalted butter, at room temperature, 225 g granulated sugar, 4 eggs, 225 g flour, sifted together with 1 teaspoon baking powder, zest of one lemon. Fruit glaze: 50 g fresh berries (I used frozen blackberries and blueberries), 150 g powdered sugar. Decoration: 50 g fruit.
