Today is Mine and JiTs third wedding anniversary. Between that, the nice weather and a scheduled playdate at our place tomorrow afternoon, I had some good excuses to bake during Lillys afternoon nap. She was asleep for just over an hour and that’s the time it took to make these. Easy, light, springy and good. If you can find an hour and an excuse, these are a lovely treat. Happy Wednesday!
Ginger Vanilla Fairie Cakes
Makes 10 to 12 cupcakes
3/4 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
7 Tablespoons sugar
1 teaspoon vanilla extract
2 eggs
1 teaspoon fresh ginger, chopped into a paste
1/2 cup unsalted butter
3 tablespoons half and half
Preheat oven to 400F and line muffin tin with cupcake liners.
Combine all ingredients but the half and half in the bowl of a food processor. Add lid and blend just until smooth. Add half and half in a steady stream down the spout, pulsing until combined.
Drop batter into lined muffin tin and bake for 15 min until cakes are golden. Remove from oven and cool in the tin for 3 minutes before moving cakes to a wire rack. When cool, frost with royal icing (see below) and decorate with lemon zest curls (to make curls use a lemon sestet to shave thin curls from a lemon and place in ice water. Once the zest had curled pat dry with a paper towel before placing on cakes.)
Lemony Royal Icing
Make 1 cup icing
1 3/4 cup powdered sugar
1 egg white
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
Yellow food coloring
Combine all ingredients in the bowl of a stand mixer and beat until icing is glossy and smooth. Adjust color as needed with food coloring. Cover until ready to ice.
