75gplain flour - or use self raising and omit the baking powder
62gbutter or baking margarine
3tspPixley Berries blackcurrant cordial
Few drops pink food colouring - optional
For the Frosting
If you will be spreading rather than piping your frosting you will need rather less.
1-2tbsPixley Berries blackcurrant cordial
For the Cakes
Add the eggs, butter, flour, sugar, baking powder & salt to a bowl and beat with a hand whisk until blended. Add the cordial and briefly mix again. The batter should be loose enough to dollop off a spoon.
Line a bun tin with fairy cake cases. Fill each case 2/3 with batter and bake at 190C / GM 5 for about 12 minutes.
For the Frosting
The secret to fluffy buttercream is to beat the butter really well before you add any sugar. I have also recently learnt the hand trick of making butter cream in the food processor to prevent the kitchen being covered in clouds of icing sugar. You can make it with a hand mixer, but will need to add the icing sugar slowly to the butter.
Put the butter in the food processor bowl and process for a minute or so, until soft and fluffy. Pour in the icing sugar and cirdial, put the lid back on and cover with a damp tea towel, and process again. Scrape the sides down adding more cordial or icing sugar if needed and process again.
Decorate your cakes, using sprinkles and lovehearts.
Both raw cake batter and the frosting freeze well.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.