Can you think of any recipes or special dishes that remind you of your childhood? What were they?
Have you ever had a family recipe that you just can’t seem to track down from the right person? OR, you’ve been trying for ages to get the right version of the recipe from someone?
This was my situation, till recently!
I used to go to the UK every summer when I was little to visit my family, especially my grandmother. Every summer she would bake these amazing little teacakes and top them with loads of rainbow sprinkles – just for her grandchildren! These teacakes were by far, the best thing I have ever eaten. They were a mix between a sugar cookie, cupcake and spongecake! And then they were baked till golden brown and the edges had this light sugary crisp to them. When you ate them, they were slightly crispy at the top and then super light and airy in the inside. They would literally melt in your mouth and this incredible burst of vanilla, sugar and coconut would hit your tongue! I remember eating at least 10 of these little teacakes in 1 sitting – probably more cause I was known to have multiple sittings when it came to sweets; especially when it came to these amazing little cakes! They were called “FAIRY CAKES,” because of how light and little these teacakes were! Just like a cute, little fairy!
Well, I had been trying for a few months to get my grandmothers recipe! I tried reaching out to so many people! I also tried to find other similar recipes online, but it just wasn’t the same. I finally got my hands on her recipe this past weekend, from one of my relatives after multiple calls and emails to different people! Haha! (Persistence definitely pays off!) Not only were they extremely delicious, but this was the BEST EGGLESS RECIPE EVER! That’s right – these light, airy, fairy-like teacakes have NO EGGS in them! That’s the other reason for the name, Fairy Cakes. They are definitely magical or just made with so much love from my grandmother that they just automatically became the best cake recipe, with the best texture and cake consistency I’ve tried in an eggless cake recipe! Grandma’s know best!
The fun part was taking her recipe and trying to re-write it with proper measurements. If you have some experience with how family recipes are usually written, then you will know some measurements go like this – “a teacups worth of this ingredient,” a “bowl of this ingredient, “a pinch of this…, ” a heaping but semi-level tea spoon of that…” The best measurement I had to translate was “3 dixie cups worth of sugar!” Haha! You gotta love how family recipes were written years ago; they had odd ways of measuring ingredients, but somehow they turned out better than many perfectly measured and written recipes out there now!
Don’t worry though!! I’m sharing the updated version of the recipe with you today. It’s perfect with chai, coffee or your favorite tea! Fancy enough for a party, yet simple enough to eat as a snack. However, you choose to have your teacake, just know this recipe is going to be your new favorite!
These Fairy Cakes are a great option for anyone looking for an eggless dessert suggestion. Plus, you can substitute the APF for Almond Flour for a gluten-free based cake that is just as flavorful, moist and airy as the original recipe!
Are you ready for some cake now?
FAIRY CAKES (EGGLESS TEACAKES)
Servings: 6 dozen
Ingredients:
- 3 cups of All Purpose Flour (you can substitute with Almond Flour also)
- 16 oz. salted butter
- 16 oz. sugar
- 3 Tbsp of Baking Powder
- 2 cups of whole milk
- 5 cups of sweetened desiccated coconut
- 1 5oz. box of Vanilla Pudding mix
- 2 Tbsp. of Vanilla Essence
- Rainbow Sprinkles or Multi-Colored Non-Pareil
**NOTE:
- Divide recipe portions in half to obtain 3 dozen teacakes.
- If possible, use Kitchen-Aid mixer to obtain more airy cakes
Instructions:
- Pre-heat oven to 400 degrees. (About 200 Centigrade)
- With hand-mixer or Kitchen-Aid mixer, add butter and sugar and mix on medium-high setting till butter is creamy and all sugar is fully incorporated into mix.
- Next, add the vanilla pudding, vanilla essence, milk and blend again for 2-3 minutes on medium setting till you get a smooth, creamy mixture. Start mixer at slow speed to avoid milk splattering out of bowl and eventually move up to medium setting to allow all ingredients to fully blend together.
- Next add the flour, baking powder and coconut into mix and fold together with spatula OR blend in Kitchen-Aid on medium-low setting till you get a thick, yet creamy dough. Mix about 3-4 minutes. (You will know it’s done when you see slight bubbles form into dough.) *Do not overmix as dough will become slightly deflated otherwise.
- Line a mini-muffin tray with paper and put exactly 1tsp. worth of dough in each paper casing. (*Any more than 1 tsp will make teacake overflow over paper)
- Sprinkle about ½ tsp worth of rainbow sprinkles or non-pareil on each teacake.
- Bake 12-15 minutes in oven OR until you see teacakes turn a light golden brown color. (Do not bake more than 15 minutes as teacakes will begin to burn)
- Remove from oven and allow to cool completely before serving. (Since this recipe is eggless, it is important to allow cakes to cool completely so the paper casing can be removed easily without breaking the teacakes.)
I hope you will take the time to try these Fairy Cakes. They are AMAZING!!! I have been eating them non-stop since I made them this past weekend – literally ate 10 of them right before I start writing this post too! (I’m reliving my childhood and they are a bit of an addiction at the moment – lol!)
Let me know your thoughts on this recipe by commenting below or feel free to tag me on IG @cmspiceculture with your own Fairy Cake pics!
Enjoy! :O)
