Fairy Cakes

Recipe by Miss Erin C.




  • Preheat oven to 400 degrees F.
  • Line a 12 cup muffin tin with baking cups.
  • Put all the ingredients except for the milk into a food processor and blend until smooth. Pulse while adding the milk down the funnel to make for a soft consistency.
  • It doesn't seem like enough, but you can get enough into each baking cup, just scrape it all out and try to fill each one equally.
  • Bake for 15-20 minutes or until they are golden on top.
  • Cool on a wire rack, but remove from the tin as soon as possible.
  • Before you decorate, slice off any mounded tops so you have a flat surface to decorate. Icing: Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream I always break the batch into smaller batches so I can have different colors When my girlfriend made these for my shower, she frosted them with a bright pink icing, sprinkled them with iridescent edible glitter and topped it with an edible (gum paste) rosebud.
  • Very very cute!
  • In the cookbook they show them topped with rosebuds and little sugared daisies and fresh berries and they even made a spiderweb with black and white icing.
  • Use your imagination, the flat tops give lots of room to be creative!