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Cupcake and Fairy Cake Recipes

Bakewell Cupcakes

24 cupcakes
Easy
40
#GetThatBakingFeeling when presenting these Bakewell Cupcakes to the next bake sale you go to... They're delicious and look incredible!
Ingredients
Preparation
For the Cakes
12
Dr. Oetker Muffin Cases
4
Dr. Oetker Free Range Egg White Powder Sachets
1
Dr. Oetker Cream of Tartar Sachet (1 tsp)
75 g
Caster Sugar
50 g
Plain Flour
5 ml
Dr. Oetker Moroccan Almond Extract (1 tsp)
100 g
Strawberry Jam
For the Decoration
300 g
Icing Sugar
50 g
Glacé Cherries
Hints
1
Calories per fairy cake: approx. 93 Fat content per fairy cake: trace
2
1 Cupcake = 35g
Prep:
40 min
1
For the Cupcakes

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a muffin tin with 12 Muffin Cases.

2

Make up the Egg White Powder as directed on the packet. Add the Cream of Tartar and whisk until stiff. Gradually whisk in the sugar to make a light and fluffy meringue. Add the Almond Extract.

3

In batches, sift and gently fold the flour into the meringue mixture until well combined, trying to keep the mixture as light and fluffy as possible.

4

Spoon the mixture into the Muffin Cases to fill half full and bake in the oven for 12-15 minutes until risen, lightly golden and springy to the touch. Transfer to a wire rack to cool completely. 

5
To Decorate

To decorate, sift the icing sugar into a bowl. Gradually mix in approx. 60ml (4tbsp) warm water to make a smooth, spreadable icing. 

6

Carefully spread a little icing over each cake. Allow to set for a few minutes before decorating with glace cherries. Your cakes are now ready to serve and enjoy.

7

Cut a small circle of sponge out of the cupcake and remove, fill with a tsp of jam and place the sponge on top of the jam.  

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Ingredients

For the Cakes
12Dr. Oetker Muffin Cases
4Dr. Oetker Free Range Egg White Powder Sachets
1Dr. Oetker Cream of Tartar Sachet (1 tsp)
75 gCaster Sugar
50 gPlain Flour
5 mlDr. Oetker Moroccan Almond Extract (1 tsp)
100 gStrawberry Jam
For the Decoration
300 gIcing Sugar
50 gGlacé Cherries
1

For the Cupcakes

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a muffin tin with 12 Muffin Cases.

2

Make up the Egg White Powder as directed on the packet. Add the Cream of Tartar and whisk until stiff. Gradually whisk in the sugar to make a light and fluffy meringue. Add the Almond Extract.

3

In batches, sift and gently fold the flour into the meringue mixture until well combined, trying to keep the mixture as light and fluffy as possible.

4

Spoon the mixture into the Muffin Cases to fill half full and bake in the oven for 12-15 minutes until risen, lightly golden and springy to the touch. Transfer to a wire rack to cool completely. 

5

To Decorate

To decorate, sift the icing sugar into a bowl. Gradually mix in approx. 60ml (4tbsp) warm water to make a smooth, spreadable icing. 

6

Carefully spread a little icing over each cake. Allow to set for a few minutes before decorating with glace cherries. Your cakes are now ready to serve and enjoy.

7

Cut a small circle of sponge out of the cupcake and remove, fill with a tsp of jam and place the sponge on top of the jam.