Toffee Ginger Fairy Cakes

Sunday 6 December 2009

If you were to look through my cottage home, you would see fairies tucked in here and there all over the house. I am a great collector of fairies, and a believer in their magic as well . . .

The sight of them brings joy and light, especially when you find them tucked away in hidden unexpected corners . . . little surprises just for your eyes.

I have long wanted to paint little wooden doors to tuck into the bases of trees and rocks here and there in my garden . . . only lacking the time to do so . . . but the wish is there in my mind. One day I'll make the wish a reality.

In the meantime I treat us to these fudgy little Christmas Fairy cakes. Not sure why they call these fairy cakes over here . . . but it is a name that trips off the tongue like silver . . .

Not large enough to be called a muffin or a cupcake . . . these are delightful little fudgy bites . . .

with just a hint of ginger that will leave you wondering . . .

was that the whispery kiss of a fairy on your lips?

*Toffee Ginger Fairy Cakes*
Makes 12
Printable Recipe

Delicious little fairy cakes, topped with a creamy fudgy icing and little bits of fudge toffee. Scrumptious!

For the cakes:
100g softened butter
100g soft light brown sugar
1 tsp ground ginger
1 tsp vanilla paste
25g golden syrup
100g self raising flour. sifted
2 medium eggs, at room temperature and well beaten

For the fudgy icing:
25g butter
50g soft light brown sugar
2 TBS cream
100g icing sugar, sifted

To decorate:
pieces of fudge toffee
(cut into small cubes with a sharp knife)

Pre-heat the oven to 200*C/400*F. Place paper fairy cases into a 12 cup bun tin. Set aside.

Beat the butter and the brown sugar together with a wooden spoon until pale and creamy. Beat in the ginger and vanilla paste, until well amalgamated. Beat in the golden syrup/

Gradually add the sifted flour and the egg, beating well after each addition, until all have been added and the mixture is thick and creamy. Spoon into the fairy cases, dividing the batter equally amongst them. Bake for 15 minutes, or until well risen and golden brown. Remove from the pan to a wire rack to cool completely before proceeding.

Make the icing just before you are ready to ice the cakes. Melt the butter and brown sugar in a small saucepan. Bring to the boil and then add the cream. Simmer on low for about 5 minutes. Beat in the icing sugar until smooth. If the mixture becomes too stiff, beat in a tablespoon of boiling water and beat again. Spread the icing over the cooled cakes and decorate with bits of the fudge toffee.


  1. Oh, Marie! These ARE fairy magic! I love toffee/caramel even more than chocolate, if you can believe it! These look so scrumptious! I think I'm going to just start calling cupcakes "fairy cakes", just because I love the way it sounds! Much love to you today!

  2. Yummy doesn't cover it! I have friends for coffee on Tuesdays and these will be on the menu. They will swoon with delight and I'll take all the glory! :) Thank you!

  3. These look way to good! :)

  4. These are fabulous. What a great idea to put the fudge on the top.

  5. que cosa tan rica. Me comía unos pocos. Gracias.

  6. They are so the little girl Marie:)

  7. Ooooo....these are sooo pretty, and look soooo GOOD! Thank you, dear Marie... Happy Weekend--LOVE YA :o) ((BIG HUGS))

  8. ooh toffee cakes how yummy. My SIL gets most heated about how fairy cakes have become cupcakes here in the UK. I don't care what they are called as long as they taste great.

  9. Mmmm Marie, these have to be a favourite of mine, well they will be, I'm sure, when I make them! I have to ask though, what is vanilla paste? I have a lovely big bottle of pure vanilla essence that Rhiannon's MIL bought me over from Spain but I've never seen vanilla paste, should I have?! ~~~Love, Pat x

  10. What a great flavour combination!

  11. OMG. I'm drooling!! Can't wait to try this recipe. Thanks so much! You have a new follower! :)


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