Passion fruit fairy cakes

Chef: Fay Ripley
Prep: 10 mins
Cook: 15 mins
Passion fruit fairy cakes

200g caster sugar

200g butter, softened

200g self-raising fl our

½ tsp baking powder

2 large free-range eggs

3 tbsp milk

fi nely grated zest of

2 unwaxed lemons


10 tbsp icing sugar

3 passion fruit

juice of 1 lemon


2 x 12-hole bun tins

Preheat the oven to 180°C (fan), 200°C, gas mark 6. Line the bun tins

with 20–24 paper cases. Using an electric whisk, beat the sugar and buttertogether till fl uffy. Add the flour, baking powder, eggs, milk and lemon zest and fold it all together well.

Plop a dessertspoonful of the mix into each paper case in the bun tins and bake for 15–18 minutes till golden. Leave to cool completely.

For the icing, mix the sugar and the pulp of the passion fruit together till it’s thick and gloopy, and just dropping off the spoon. If you need to loosen it a touch use a drop or two of lemon juice. Dollop the icing on top of each cake and leave to set.

Makes 20-24

Preparation Time
10 minutes

Cooking Time
15 minutes

Main ingredients
Flour, Fruit, Eggs, Sugar

Recipe Type
Party Food, Cakes & Baking, Dessert, Easy Recipes, Entertaining, Kids Food, Gifts, Cake Stall, Cupcakes

Special Info
Nut free, Vegetarian, Pregnant Mums

Level of Difficulty

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