Easter Fairy Cakes (Gluten and Dairy Free if you wish)

A final Easter recipe- little gluten-free fairy cakes, though fairies have absolutely no connection with Easter!  These are very quick to make, and were also dairy-free as I used a buttery spread.  Taste was not sacrificed, rest assured. You can, of course, use standard flour and softened butter instead.  I made these for a gluten-free choir friend, using Dove's Self Raising Flour Blend and my own delicious fresh free-range eggs.  A half tsp of vanilla also disguises the lack of a buttery taste when using a margarine or soft spread.  These are ideal cakes for children to make, and you can use anything on the icing, including fresh flowers which I saw done so beautifully recently (just make sure they are not poisonous!) Happy Easter, and enjoy the feast!

Easter Fairy Cakes (Gluten and Dairy Free) 

Easter Fairy Cakes -  (Gluten and Dairy Free)

2 large fresh eggs

4oz/110g  sieved self raising flour blend (or standard s/r flour)

4oz/110g  caster sugar

4oz/110g buttery spread (or soft butter)

1 level tsp baking powder

½ tsp vanilla essence

Icing:

approx 2oz/50g icing sugar, with water

mini eggs, fresh flowers, sprinkles, whatever takes your fancy

Preheat oven to 180 deg C, and line a 12 cup muffin tin with little paper liners (a size smaller than standard muffin liners).

In a food processor or Kenwood, beat the buttery spread and sugar together first (this adds air) then add the egg and vanilla, finally the flour.  Divide between the liners and cook for 15 or so minutes (depending on the heat of your oven) until risen and golden brown.  To test, they should have come away from the edges slightly, and if you put a (heated) knife or skewer into the middle, it will come out clean.

Tip the cakes out of the tins onto a wire rack and leave to cool.  When cool, decorate with icing sugar and mini-eggs.