Rhubarb Gin Fairy Cakes Recipe
These elegant Rhubarb Gin Fairy Cakes offer a sophisticated twist on a British classic, blending tart spring rhubarb with the botanical notes of premium gin. Each light sponge is topped with a silky gin-spiked buttercream that makes them the ultimate adult treat for garden parties.
- Prep
- 20 min
- Bake
- 20 min
- Serves
- 12
- Level
- Easy
- Per serving
- 310 kcal
Method
Preheat your oven to 180°C (160°C fan/gas mark 4) and line a 12-hole bun tin with paper fairy cake cases.
Toss the chopped rhubarb with 1 tablespoon of caster sugar and 1 tablespoon of gin, then roast in a small dish for 10 minutes until just softened but still holding its shape. Let it cool completely.
In a large bowl, cream together the softened butter and the remaining caster sugar until the mixture is pale and fluffy.
Beat in the eggs one at a time, adding a spoonful of flour with each to prevent the mixture from curdling.
Gently fold in the remaining self-raising flour and baking powder until just combined.
Carefully fold the cooled, roasted rhubarb and any syrup from the dish into the cake batter.
Divide the mixture evenly among the paper cases and bake for 18-20 minutes until golden and springy to the touch. Transfer to a wire rack to cool.
To make the frosting, beat 100g of extra butter with the icing sugar and the remaining 2 tablespoons of gin until very smooth and light.
Pipe or spoon the gin buttercream onto the cooled cakes and garnish with a small piece of rhubarb or edible flowers if desired.
Notes from the kitchen
Roasting the rhubarb first prevents the fruit from releasing too much moisture into the batter, which avoids soggy cakes.
Ensure your butter and eggs are at room temperature for a smoother batter and a better rise.
Use a Pink Gin for the buttercream if you want a naturally delicate rosy tint and a fruitier profile.
If the buttercream is too soft, add more icing sugar; if too stiff, add a tiny drop of gin or milk.
