Snow-capped Fairy Cakes

These fairy cakes look stunning, but they’re actually very simple to make. The caramelized apples were a last minute addition. I had them sitting in the fridge for sometime and I was wondering what to do with them. They contributed a lot of extra flavour to the cakes, especially because it was salted. Quite yummy!


Children can help make these cakes and this keeps them busy in the kitchen. These cakes keep for about three days. I doubt whether they will last that long though.

This recipe is adapted from BBC Good Food Magazine. This recipe makes about 18 cakes.


PREP: 30 minutes COOK TIME: 20 minutes


175 gms butter

175 gms caster sugar

3 eggs

225 gms self-raising flour

Finely grated zest of a lime

1 tsp vanilla extract

4 tbsp milk

½ cup caramelized apples 

For the Icing

1 egg white

4 tbsp lime juice

175 gms icing sugar

Fruit jellies and silver balls to decorate


Preheat the oven to 190 C. Line muffin tins with 18 paper cases or butter and flour 18 cup cake molds.

Melt the butter and cool for 5 minutes. Transfer it to a large mixing bowl with all the cake ingredients except the caramelized apples and beat for a few minutes until smooth. Fold in the caramelized apples and spoon the mixture into the cases/molds until three-quarters full. Bake for 15-18 minutes until lightly browned and firm. Cool on a wire rack.

For the icing, put the egg white and lime juice into a heatproof bowl. Sift the icing sugar into it and set the bowl over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 minutes until glossy and standing in soft peaks. Remove from heat. Whisk for another 2 minutes until slightly cool.

Swirl the icing on to the cakes, decorate and leave to set.