Prep 5 mins
Cook 20 mins
I made two batches of these yummy things, and then was ordered to make another one...totaling to 36. I haven't counted how many are left either...It's one of those "safe" recipes which gives you fast results. When I was little we'd always demand these which were known as "lemon tops" in our household...
- 113.39 g unsalted butter, soft
- 2 eggs
- 113.39 g self raising flour, sifted
- 113.39 g caster sugar
- 44.37 ml milk
- 2.46 ml vanilla extract
- chocolate chips (optional)
- 255.14 g icing sugar
- 44.37 ml water
- 29.58 ml lemon juice
- 0.06 ml yellow food coloring
- Preheat the oven to 195°C.
- Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
- For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.
This is a great basic recipe and one that I use a lot but no here in Canada. I find that self-raising flour in Europe differs from ours and a better substitution. This can be used for cupcakes, layer cakes, etc. etc. It is my old standby in Portugal where we live for 6 months of the year. Highly recommended for ease of preparation and taste. Also makes a good coffee cake with the addition of some coffee essence. Thanks for submitting.