I promised a follow-up recipe to my summer berry compote and here goes – summer berry fairy cakes. They are delicious with or without icing but if you fancy going all out, you could always whip up some lemon cream cheese frosting to top them off.
I’ve been whipping up batches of my berry compote for a good long while now and hadn’t really given much thought as to what else I could do with it – if it ain’t broke don’t fix it. However, inspiration struck, well that or a baking craving did and testing out how I my compote might work in a cupcake seemed like a legitimate excuse to bake a batch of cakes, totally legitimate.
I think there’s work to be done on the exact quantities to make this recipe perfect. The fairy cakes are already beautifully light and moist but I maybe need to tweak the ratios to make sure they still consistently get a majestic rise like the original recipe ones do. I didn’t want to wait for batch two to write about them though, they’re just great fun.
- 2 eggs
- 125g self raising flour
- 125g butter
- 125g golden caster sugar
- 1½ tbsp. summer berry compote
- ¼ tsp baking powder
Preheat the oven to 190°C. Line a cupcake tin with cases.
I use the all in one method for cupcakes so tip all the ingredients bar the compote into a large mixing bowl. Whisk together until combined.
Gently stir in the compote. You could leave swirls in your batter which would look beautiful – I mixed it completely.
Divide the batter into cupcake cases, it should make about twelve to fifteen cupcakes depending on how generous you are with your dollops. Leave enough room in each case for the mixture to rise.
Put the tray into the heated oven and leave for around fifteen to twenty minutes or until golden brown and crisp on the top. If you can resist the temptation to peek, the cakes will get a better rise – this is where I tend to fall down; I’m too impatient!
Once the cakes are done, transfer them to a cooling rack and dust with icing sugar or drizzle with your favourite icing – lemon would be delicious.