- 75g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g 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. While cow…
- 1 tsp vanilla extract
- 250g icing sugar
- food colouring (optional)
- Your choice of sprinkles such as hundreds and thousands, sugar stars, berries or small sweets
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).
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.
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.
Electric whisksElectric beaters do make this easier but if you don’t have them a wooden spoon or balloon whisk will work just as well, although we would recommend melting the butter first so that it combines smoothly.