Fairy cakes being iced

Fairy cakes

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(24 ratings)

Prep: 25 mins Cook: 12 mins


makes 20-24

Perfect for a bake sale, kid's party or sweet afternoon snack, these iced cupcakes are the simplest sponges around and can be decorated as you like

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving (24)

  • kcal90
  • fat5g
  • saturates2g
  • carbs9g
  • sugars5g
  • fibre0.2g
  • protein1g
  • salt0.13g
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  • 75g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 50ml vegetable oil
  • 125g caster sugar
  • 2 large eggs
  • 125g self-raising flour
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tsp vanilla extract

To decorate

  • 250g icing sugar
  • food colouring (optional)
  • Your choice of sprinkles such as hundreds and thousands, sugar stars, berries or small sweets


  1. Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don’t have these you can use a wooden spoon or balloon whisk (see tip).

  2. Dollop the mixture into the prepared cases until it’s all used up. Bake for 10-12 mins or until golden and springy. To be sure they’re cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row – if it comes out cleanly, it’s cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.

  3. Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.

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Comments, questions and tips

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1st May, 2020
These are great if you leave out the oil and add a tablespoon instead of a teaspoon of vanilla extract. Make them with my 3yr old granddaughter who declares them super tasty!
Isha Copping's picture
Isha Copping
15th Feb, 2020
very very oily
Chizaramoku Oguike's picture
Chizaramoku Oguike
19th Nov, 2018
Very oily and sweet
13th Aug, 2017
Quick and easy recipe. I made these with my daughter on a rainy day and they were very tasty. Should the recipe say 50ml of oil instead of g?
Donna Smith's picture
Donna Smith
25th Jun, 2019
Can I add sultanas to this recipe?
goodfoodteam's picture
25th Jun, 2019
Thanks for your question. Yes you can. We'd suggest stirring through a small handful once you've combined the rest of the ingredients.
Isha Copping's picture
Isha Copping
15th Feb, 2020
Half the oil
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