I've always been rubbish at creaming butter, so I was looking forward to
the Kenwood taking away that effort.
Ingredients
110g butter,
softened at room temperature
110g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk
110g caster sugar
2 eggs, lightly beaten
1 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk
For the butter icing
110g butter,
softened at room temperature
220g icing sugar
2-3 drops food colouring
1 tbsp milk
220g icing sugar
2-3 drops food colouring
1 tbsp milk
Preparation method
1. Preheat the oven to
180C/350F/Gas 4 and line a 12-hole fairy cake tins with paper cases.
2. Cream the butter
and sugar together using the K-beater on a medium speed until pale. Beat in the
eggs, a little at a time, and stir in the vanilla extract.
3. Fold in the flour
using the K-beater on a slow speed. Add a little milk until the mixture is a
soft dropping consistency and spoon the mixture into the paper cases until they
are half full.
4. Bake in the oven
for 8-10 minutes, or until golden-brown on top and a skewer inserted into one
of the cakes comes out clean. Set aside to cool for 10 minutes, then remove
from the tin and cool on a wire rack.
5. For the butter
icing, cream the butter using the K-beater then slowly add the icing sugar. Add
the drops of food coloring until the desired colour is achieved and add milk
which improves the consistency. To ice the fairy cakes, pipe the
icing over the cakes and set aside until the icing hardens.
