Subj : Re: Fools was: Free Again
To : Ben Collver
From : Dave Drum
Date : Sat Apr 05 2025 06:15:00
-=> Ben Collver wrote to Dave Drum <=-
DD> Here's a stand-alone recipe for fairy butter:
BC> Thanks! I got my recipe from recipesource.com. I did not have that
BC> stand-alone recipe yet.
BC> Here's a recipe that calls for fairy butter.
BC> MMMMM----- Recipe via Meal-Master (tm) v8.06
BC> Title: Oatmeal Pancakes From 1775
BC> Categories: Pancakes, Scottish
BC> Yield: 12 Pancakes
Those Scots are big on oats.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Butterfly Cakes
Categories: Cakes, Snacks
Yield: 12 cupcakes
100 g (4 oz) butter; softened
100 g (4 oz) caster sugar
2 lg Eggs
100 g (4 oz) self-raising flour
1 ts (level) baking powder
MMMMM--------------------------ICING---------------------------------
175 g (6 oz) butter; softened
350 g (12 oz) sifted icing sugar;
- plus extra for dusting
ESSENTIAL KIT: 12-hole bun tin and a piping kit.
Set the oven @ 200oC/400oF (Fan 175oC/350oF/gas 6.
Place fairy cake cases into a 12-hole bun tin, so that
the cakes keep a good even shape as they bake.
Measure all the cake ingredients into a large bowl and
beat well for 2 - 3 minutes until the mixture is well
blended and smooth.
Fill each paper case with the mixture.
Bake for 15 - 20 minutes or until the cakes are well
risen and golden brown. Lift the paper cases out of the
bun tin and cool the cakes on a wire rack.
To make the icing, beat the butter and icing sugar
together until well blended.
Cut a slice from the top of each cake and cut this slice
in half. Pipe a swirl of butter cream into the centre of
each cake and place the half slices of cake on top to
resemble butterfly wings.
Dust the cakes with icing sugar to finish.
Makes 12
by Mary Berry from My Kitchen Table: 100 Cakes and Bakes
RECIPE FROM:
https://thehappyfoodie.co.uk
Uncle Dirty Dave's Archives
MMMMM
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