Now this is a very nice recipe, for some very tasty, light and easy to eat fairy cakes. I found the recipe on Good To Know Recipes.
I must issue a warning here, the recipe on the site, which I reproduce below, states ‘makes 12’. However, and luckily for me, I read the comments below the recipe and discovered that there was probably an error. Everyone was commenting that the batter made very large cakes, or far more than 12.
Bearing that in mind I halved all the ingredients and was able to stretch the resultant batter to make 12. The recipe also called for 3 large eggs. In order to halve the amount I used 2 medium eggs and the result turned out very well.
So if you wish to make 12, rather than about 24, use 87 grams instead of 175 gram of each major ingredient, and use 2 medium eggs.
The reason for not making the cakes so large that they overflow the top of the muffin cases is that you will be spooning on the syrup, which needs to have a way to stay in place and to seep into the cake. If they are too large, and rounded, the syrup will just run away.
- 175g (6oz) butter, softened
- 175g (6oz) golden caster sugar
- 175g (6oz) self-raising flour
- 5ml (1tsp) baking powder
- 3 large eggs
- 30ml (2tbsp) lemon curd
- 100g (4oz) sultanas
For the topping:
- 100g (4oz) granulated sugar
- Juice and grated rind from 1 lemon
- Preheat the oven to gas mark 4 (180°C, 350°F). Line a 12-hole muffin tray with paper cake cases.
- Place the butter, sugar, flour, baking powder and eggs in a large bowl and whisk with an electric whisk until thoroughly blended, pale and creamy. Fold in the lemon curd and sultanas.
- Divide the mixture between the muffin cases and bake for 15-20 mins until risen and golden brown. While the cakes are baking, mix the topping ingredients together in a bowl.
- Remove the cakes from the oven and leave for 1-2 mins, then spoon some of the topping over each cupcake. Leave to cool in the tray. The sugar topping will go crisp on cooling.