Hits 2446 | Created 2011-06-10 | Modified 2011-06-15
These fairy or butterfly cakes are ideal for parties. If you make them with real whipped cream and tangy fruit centers then they're an adult treat too, rather than the slightly-too-sweet and sickly ones from your youth...
4 oz butter
4 oz self-raising flour
4 oz caster sugar
few drops of vanilla essence
a dozen mini paper cake cakes
Prepare a mini-cake/muffin baking tray by placing the paper cake cases into the tray hollows.
Soften the butter by putting it in the oven for a few mins as it pre-heats to 180oC.
Beat the butter until soft, white and creamy.
Add the caster sugar (it really matters if you use caster or normal, you can make caster sugar by blitzing normal sugar in a blender) and beat until no longer grainy.
Add the eggs and vanilla. Also add a pinch of flour at this point, beat the eggs into the mix, if it looks like it is about to curdle/split, then add a bit more flour, this stops it happening.
Finally, sift in the flour bit by bit and beat with a wooden spoon until well combined, smooth, light, and full of air. (Yes, you must sift the flour)
Spoon a teaspoon or so of mix into each paper case, try not to touch the sides. Put in oven on centre shelf for 10-15 minutes (check after 10, once they are risen and slightly golden, they are cooked).
Leave to cool for a couple of minutes in tray, then put on a wire rack whilst you prepare the fillings (or just dust with icing sugar and eat as they are!)
Stage 2 - Filling and finish
half a lime's juice
eggcupful of water
sugar to taste
whipping or double cream
You can use any soft fruit really, but mango works really well. I've also used peach, plum, strawberries...
Peel and de-stone mango, chop and place in a small pan with the juice of the lime, an eggcupful of water add a handful of sugar. Boil until thick and gloopy (15 mins or so), add a bit of water if it looks too thick. Add more lime if required. (This isn't an exact science, all you want is a fairly tart fruit filling that is quite thick - the cake is sweet, the cream will be neutral, so this filling should be not too sweet and a bit sharp - it balances in the cake perfectly). Set aside.
Whip the cream with a hand or electric whisk until firm.
For each cake in turn, with a very sharp small knife, cut out a cone from the top (imagine a shallow spinning top shape taken from the top), put cone to once side and slice in two. Place a teaspoon of mango filling in the hollow created, then top with the cream. Replace the 'wings' on top of the cream. Dust with icing sugar, and continue.
Tip: Don't make the cone so deep that it goes through the bottom of the cake!