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Iced Fairy Cakes

When our children were younger and school was closed due to snow, we ALWAYS made fairy cakes — and in fact, the tradition continued even through high school. These simple, little vanilla sponge cakes are made in a mini-muffin tin for the perfect two-bite morsel. If you like the flavor and texture of a French madeleine, you will adore these: not only are they quite nostalgic for us, they are heavenly!

Iced Fairy Cakes

7 oz. caster (superfine white) sugar (¾ cup plus 1 tbs.)
7½ tbs. very soft butter
7 oz. self-rising flour (scant 1 cup)
2 eggs
1 tsp. vanilla extract
4 oz. confectioner’s sugar

Heat the oven to 350°F and line a 12-hole mini-muffin tin with paper cases.

Beat together the sugar and butter, then add the flour. Stir in the eggs and vanilla extract, then divide between the cases.

Bake for 20 minutes, until golden and risen. Cool completely before icing.

Make the icing by adding enough water to the confectioner’s sugar to make a loose icing. Place in a plastic bag and snip off one end. Drizzle over the cakes. Or use a palate knife to ice them completely.

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