40 g dried blueberries
3/8 cup (40 g) self-raising flour
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
3 1/2 tbsp (40 g) light soft brown sugar
1/2 tsp baking powder
pinch ground cinnamon
2 tbsp full fat milk
1 medium egg, beaten
1/2 tsp lemon juice
2 tbsp (1 oz) 25 g butter, melted
1/2 small banana, mashed
1/2 tbsp dried egg white
1/2 tbsp lemon juice
1 cup + 1 tsp (150 g) icing sugar (confectioners sugar), sifted
green, blue and yellow colouring
3/8 cup (40 g) self-raising flour
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
3 1/2 tbsp (40 g) light soft brown sugar
1/2 tsp baking powder
pinch ground cinnamon
2 tbsp full fat milk
1 medium egg, beaten
1/2 tsp lemon juice
2 tbsp (1 oz) 25 g butter, melted
1/2 small banana, mashed
1/2 tbsp dried egg white
1/2 tbsp lemon juice
1 cup + 1 tsp (150 g) icing sugar (confectioners sugar), sifted
green, blue and yellow colouring
method
1. Preheat oven to 180°C (350°F) gas mark 4.
2. Put 12 cake cases in a 12-hole bun tin. Place blueberries in a bowl, cover with boiling water. Set aside.
3. Sift together the flours, sugar, baking powder and cinnamon. Make a well in centre and add the milk, egg, lemon juice, butter, drained blueberries and banana. Mix well. Divide mixture evenly between the paper cases and bake for 15-20 minutes until golden and springy.
4. Meanwhile, place egg white in a bowl and stir in 2 tbsp warm water until evenly mixed. Add lemon juice. Pour into icing sugar and mix until smooth. Add colour of your choice, small drops at a time, mixing well after each addition.
5. Spoon over cooled fairy cakes, leave to set, then decorate.
2. Put 12 cake cases in a 12-hole bun tin. Place blueberries in a bowl, cover with boiling water. Set aside.
3. Sift together the flours, sugar, baking powder and cinnamon. Make a well in centre and add the milk, egg, lemon juice, butter, drained blueberries and banana. Mix well. Divide mixture evenly between the paper cases and bake for 15-20 minutes until golden and springy.
4. Meanwhile, place egg white in a bowl and stir in 2 tbsp warm water until evenly mixed. Add lemon juice. Pour into icing sugar and mix until smooth. Add colour of your choice, small drops at a time, mixing well after each addition.
5. Spoon over cooled fairy cakes, leave to set, then decorate.
serving amount
serves: 12
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