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Papaya Fairy Cakes with Tangy Lemon Glaze
Papaya Fairy Cakes with Tangy Lemon Glaze is a modern African Fusion recipe for a classic cupcake containing papaya and yoghurt in the batter that's served with a lemon and sugar glaze. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Papaya Fairy Cakes with Tangy Lemon Glaze.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
12
Rating: 
Tags : Vegetarian RecipesMilk RecipesBaking RecipesCake RecipesFusion RecipesAfrican-fusion Recipes
Papaya Fairy Cakes with Tangy Lemon Glaze: An African Fusion recipe for a classic papaya-based fairy cake served topped with a lemon juice and sugar glaze.
Ingredients:
250g (1 1/4 cups) sugar
120ml (1/2 cup) oil
2 eggs
360ml (1 1/2 cups) very ripe papaya, mashed
120ml (1/2 cup) vanilla yoghurt
350g (2 1/2 cups) plain flour
1 tsp baking soda
1 tsp salt
For the Glaze:
80ml (1/3 cup) lemon juice
65g (1/3 cup) sugar
Method:
Beat together the sugar and oil in a large bowl. Add the eggs, one at a time, beating thoroughly to combine after each addition. Add the mashed papaya and yoghurt and beat until smooth. Sift over the flour, baking soda and salt then mix in until just moistened.
Once mixed, divide the batter between a 12-well muffin tin or jam tart tin lined with small paper cases (fill no more than). Transfer to an oven pre-heated to 180°C (Gas Mark 4) and bake for between 20 and 25 minutes, or until well risen and golden brown on top.
Allow to cool completely on a wire rack before preparing the glaze.
For the glaze, combine the sugar and lemon juice in a small pan. Heat over medium heat, stirring occasionally until bubbly and thickened to the consistency of maple syrup.
Allow to cool then drizzle over the tops of the cakes before serving.
