Full Fathom Fairy Cakes
Full Fathom Fairy Cakes
Servings Prep Time
50 40minutes
Cook Time
10minutes
Servings Prep Time
50 40minutes
Cook Time
10minutes
Ingredients
For the icing
To decorate
Instructions
  1. Heat the Full Fathom 5 in a pan over a medium heat for 30-35 minutes, until the liquid has reduced to a 50ml syrup, then allow to cool
  2. Preheat oven to 170°C (Fan 150°) / gas mark 3
  3. Put 50 mini cake cases onto baking trays
  4. Mix sugar + butter in a mixer until light and creamy
  5. Add the eggs one at a time, then the vanilla extract
  6. Add the cooled beer reduction and beat until well combined
  7. Gradually add in the flour + baking powder, and stir until all combined
  8. Spoon 1 tsp. of the mixture into each of the mini cake cases
  9. Bake for 10 minutes + allow to cool on a wire rack
  10. Mix all of the icing ingredients together, place in a piping bag and swirl onto the top of each cake
  11. Sprinkle each cake with desiccated coconut
  12. Allow to cool, then try not to scoff them all!
Recipe Notes

A LITTLE MORE ABOUT THE BEER:

  • Brewery: North Brewing Co., Leeds
  • Beer: Full Fathom 5 (coffee coconut porter)
  • Abv: 6.5%
  • Description: This a full-bodied indulgent Porter. Toasted coconut was used at the end of the boil, and ‘dry coconuted’ in the fermenter. Single origin Rwandan coffee beans from North Star coffee roasters are used too.
  • Want to buy some? Amazon is your friend