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Christmas fairy cakes web Tried & Tested

Christmas fairy cakes

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1.566 stars based on 39 ratings

Packed with all of your favourite festive fruits and spices these cute little fairy cakes are a fantastic mini alternative to a large Christmas cake. Treat a loved one this Christmas with these delightful fairy cakes.

Key Information

  • Prep:
  • Bake:
  • Serves:24
  • Skill level:easy

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Ingredients

For the fairy cake

  • 200g 7⅛ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
  • 175g 6¼ oz Butter (unsalted) chopped
  • 3 3 Egg(s) (free range) large, beaten
  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • ½tsp ½tsp Baking powder
  • 1tsp 1tsp Mixed spice ground
  • 1tsp 1tsp Cinnamon ground
  • 2tsp 2tsp Ginger freshly grated
  • 1 1 Orange zest
  • 1 1 Orange juice
  • 750g 26½ oz Dried mixed fruits
  • 85g 3 oz Pecan nuts chopped
  • 85g 3 oz Almonds ground

For the icing

  • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 160g 5⅝ oz Butter (unsalted)
  • 50ml 1¾ fl oz Milk (whole)
  • 1½tsp 1½tsp Vanilla extract (we use Nielsen-Massey)
  • Green sugar paste icing
  • Red sugar paste icing

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Add the sugar, butter, dried fruit, ginger, orange zest and juice to a large pan and slowly bring to the boil, stirring frequently to melt the butter.

    Ingredients for this step

    • 200g 7⅛ oz Unrefined dark muscovado sugar (we use Billington's) Unrefined dark muscovado sugar
    • 175g 6¼ oz Butter (unsalted)
    • 750g 26½ oz Dried mixed fruits
    • 2tsp 2tsp Ginger freshly grated
    • 1 1 Orange zest
    • 1 1 Orange juice
  2. Classic mode Step 2

    Reduce the heat and bubble gently for 10 minutes, continuing to stir regularly then set aside to cool.

  3. Classic mode Step 3

    Stir in the nuts, eggs and ground almonds into the fruit mix.

    Ingredients for this step

    • 85g 3 oz Pecan nuts chopped
    • 3 3 Egg(s) (free range) large, beaten
    • 85g 3 oz Almonds (ground)
  4. Classic mode Step 4

    Sift in the flour, baking powder and spices and stir everything together, gently but thoroughly.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
    • ½tsp ½tsp Baking powder
    • 1tsp 1tsp Mixed spice ground
    • 1tsp 1tsp Cinnamon ground
  5. Classic mode Step 5

    Preheat oven to 150°C (130°C fan, gas mark 2). Scoop the cake mix into 24 fairy cake cases then level the tops with a spoon dipped in hot water.

  6. Classic mode Step 6

    Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack.

  7. Classic mode Step 7

    Beat together the butter, icing sugar, vanilla extract and milk until light. Smooth onto each cupcake. For a more adult twist, swap the vanilla extract for a splash of brandy.

    Ingredients for this step

    • 500g 17⅝ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 160g 5⅝ oz Butter (unsalted)
    • 50ml 1¾ fl oz Milk (whole)
    • 1½tsp 1½tsp Vanilla extract (we use Nielsen-Massey)
  8. Classic mode Step 8

    Roll out the green sugar paste and use a holly cutter to stamp out the leaves.

    Ingredients for this step

    • Green sugar paste icing
  9. Classic mode Step 9

    Roll 3 small balls of red sugar paste and top the leaves on the cupcakes to make the berries.

    Ingredients for this step

    • Red sugar paste icing