Recipes Cupcakes & Muffin Recipes Fairy Cakes Christmas Fairy Cakes Back to Fairy Cakes Christmas Fairy Cakes Total Time 1h 10m Prep Time 25m Bake Time 45m Serves 24 Skill Level Easy Dietary Needs Veg Vegetarian 0 Reviews No ratings yet Share 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. Method 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. Reduce the heat and bubble gently for 10 minutes, continuing to stir regularly then set aside to cool. Stir in the nuts, eggs and ground almonds into the fruit mix. Sift in the flour, baking powder and spices and stir everything together, gently but thoroughly. 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. Bake for 35-45 mins until golden and just firm to touch. A skewer inserted should come out clean. Cool on a wire rack. 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. Roll out the green sugar paste and use a holly cutter to stamp out the leaves. Roll 3 small balls of red sugar paste and top the leaves on the cupcakes to make the berries. Let's Bake The easiest way to follow a recipe Bake Your Own Gifts Christmas Vegetarian Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the fairy cake 200g Billington’s Unrefined Dark Muscovado Sugar The rich taste and all-natural colour of dark muscovado adds depth to all of your cooking and baking, making it the world’s finest dark brown soft sugar. It pairs wonderfully with chocolate and is perfect in marinades, sauces and chutneys. 175g Butter (unsalted) (chopped) 3 Egg(s) (free range) (large, Beaten) 200g Plain white flour ½ tsp Baking powder 1 tsp Mixed spice (ground) 1 tsp Cinnamon (ground) 2 tsp Ginger (freshly grated) 1 Orange zest 1 Orange juice 750g Dried mixed fruits 85g Pecan nuts (chopped) 85g Almonds (ground) For the icing 500g Silver Spoon Icing Sugar This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream. 160g Butter (unsalted) 50ml Milk (whole) 1½ tsp Nielsen-Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are handpicked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 0 Green sugar paste icing 0 Red sugar paste icing Utensils Large Saucepan 24 Fairy Cake Cases Skewer Cooling Rack Rolling Pin