White Chocolate Fairy Cakes
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These White Chocolate Fairy Cakes are my go to recipe whenever I need something special but don't have hours to spend in the kitchen. From start to finish, you're looking at just 45 minutes, which means you can have a batch of gorgeous little cakes ready before dinner time. The white chocolate chips add such a lovely sweetness and richness that even my pickiest eaters ask for seconds. Plus, the eggs in this recipe are packed with choline, which is wonderful for brain health. Best of all, the ingredients are simple pantry staples that won't break the bank, making these perfect for any occasion without the fuss or expense of a bakery cake.
Ella x
Ingredients
- 250all-purpose flour
- 10 gbaking powder
- 5 gsalt
- 150 ggranulated sugar
- 120 gunsalted butter
- 2large eggs
- 120 mlplain milk
- 200 gwhite chocolate chips
- 20 gconfectioners' sugar
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
Tip: Make sure the parchment paper is securely in place to prevent the cakes from sticking.
- 2
In a medium-sized bowl, whisk together the flour, baking powder, and salt.
Tip: Sift the dry ingredients to remove any lumps.
- 3
In a large bowl, beat the butter and sugar until light and fluffy.
Tip: Use an electric mixer to ensure the mixture is well combined.
- 4
Beat in the eggs one at a time, followed by the milk and vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Tip: Be careful not to overmix the batter.
- 6
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir the melted chocolate until smooth and glossy.
- 7
Fold the melted white chocolate into the batter until well combined.
Tip: Make sure the chocolate is evenly distributed throughout the batter.
- 8
Divide the batter evenly among 8 fairy cake molds or small cups.
Tip: Tap the molds gently to remove any air bubbles.
- 9
Bake for 18-20 minutes or until the cakes are golden brown and a toothpick inserted comes out clean.
Tip: Remove the cakes from the oven and let them cool in the molds for 5 minutes before transferring to a wire rack to cool completely.
- 10
Once the cakes are completely cool, dust them with confectioners' sugar and serve.
Tip: You can also sandwich the cakes together with a layer of white chocolate for an extra-special treat.
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