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Toffee Ginger Fairy Cakes
by
Marie Rayner
Calificación: 4.0
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%3C/p%3E%3Cp%3EPre-heat%20the%20oven%20to%20200*C/400*F.%20Place%20paper%20fairy%20cases%20into%20a%2012%20cup%20bun%20tin.%20Set%20aside.%3C/p%3E%3Cp%3EBeat%20the%20butter%20and%20the%20brown%20sugar%20together%20with%20a%20wooden%20spoon%20until%20pale%20and%20creamy.%20Beat%20in%20the%20ginger%20and%20vanilla%20paste,%20until%20well%20amalgamated.%20Beat%20in%20the%20golden%20syrup/%3C/p%3E%3Cp%3EGradually%20add%20the%20sifted%20flour%20and%20the%20egg,%20beating%20well%20after%20each%20addition,%20until%20all%20have%20been%20added%20and%20the%20mixture%20is%20thick%20and%20creamy.%20Spoon%20into%20the%20fairy%20cases,%20dividing%20the%20batter%20equally%20amongst%20them.%20Bake%20for%2015%20minutes,%20or%20until%20well%20risen%20and%20golden%20brown.%20Remove%20from%20the%20pan%20to%20a%20wire%20rack%20to%20cool%20completely%20before%20proceeding.%3C/p%3E%3Cp%3EMake%20the%20icing%20just%20before%20you%20are%20ready%20to%20ice%20the%20cakes.%20Melt%20the%20butter%20and%20brown%20sugar%20in%20a%20small%20saucepan.%20Bring%20to%20the%20boil%20and%20then%20add%20the%20cream.%20Simmer%20on%20low%20for%20about%205%20minutes.%20Beat%20in%20the%20icing%20sugar%20until%20smooth.%20If%20the%20mixture%20becomes%20too%20stiff,%20beat%20in%20a%20tablespoon%20of%20boiling%20water%20and%20beat%20again.%20Spread%20the%20icing%20over%20the%20cooled%20cakes%20and%20decorate%20with%20bits%20of%20the%20fudge%20toffee.%3C/p%3E){kind=link}