Embedded Files
Fairy Cakes
Fairy Cakes
Prep: Less than 30 mins: Cook: 10 - 30 mins.
Vegetarian
Ingredients:
110g/4oz butter or margarine, softened at room temperature
110g/4oz caster sugar
2 free-range eggs, lightly beaten
1 tsp vanilla extract
110g/4oz self-raising flour
1–2 tbsp milk
For the icing
For the icing
300g/10½oz icing sugar
2–3 tbsp water
2–3 drops food colouring
hundreds and thousands, or other sprinkles
Method
Method
Preheat the oven to 180C/160C Fan/Gas 4 and line 2 x 12-hole fairy cake tins with 12–16 paper cases (depending on big you want your fairy cakes).
Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
Bake in the oven for 8–10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
For the icing, sift the icing sugar into a large mixing bowl and gradually stir in enough water to create a smooth mixture (approximately 3 tablespoons). Stir in the food colouring.
To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.
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