Sugarplum fairy cakes recipe | delicious. magazine
Fluffy fairy cakes are dotted with nuggets of marzipan and topped with buttercream and caramel shards. A cake truly fit for a fairy queen.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- For the sponge
- 120g unsalted butter, softened
- 110g caster sugar
- 2 large free-range eggs
- 120g self-raising flour
- 100g marzipan, chopped into 0.5cm square chunks
- For the caramel shards
- 150g caster sugar
- 20 cardamom pods, seeds removed and crushed (pods discarded)
- For the buttercream
- 200g lightly salted butter, softened
- 300g icing sugar
- 1-2 tbsp milk (as needed)
- Finely grated zest 1 lemon
- You’ll also need…
- 12-hole cupcake tin
- 12 cupcake cases
- Piping bag & star nozzle (optional)
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