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Cupcakes topped with chocolate icing and strawberry halves Tried & Tested

Teatime treat fairy cakes

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3 stars based on 4 ratings

This one bowl mix produces a home made baked dessert with minimum fuss – the children will love it and you will have your moment of glory!

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

For the fairy cakes

For the topping

  • 30g 1⅛ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 30g 1⅛ oz Cocoa powder
  • 120g 4¼ oz Butter (unsalted)
  • Strawberries to decorate

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190°C (170°C fan, gas mark 5). Line a cupcake tin with 12 cupcake cases.

  2. Classic mode Step 2

    Beat together the butter, sugar, eggs and vanilla extract until the mixture is smooth.

    Ingredients for this step

    • 200g 7⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 200g 7⅛ oz Butter (unsalted)
    • 3 3 Egg(s) (free range) medium, beaten
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  3. Classic mode Step 3

    Stir in the flour and baking powder.

    Ingredients for this step

  4. Classic mode Step 4

    Spoon the mix into the cake cases and bake for 12-15 minutes until a skewer comes out clean when inserted.

  5. Classic mode Step 5

    To make the icing, mix together the icing sugar, cocoa and butter. Put a teaspoon on each cake, and top with a piece of chopped fruit.

    Ingredients for this step

    • 30g 1⅛ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
    • 30g 1⅛ oz Cocoa powder
    • 120g 4¼ oz Butter (unsalted)
    • Strawberries to decorate