Simple Fairy Cakes

Method

1. Preheat the oven to 170°C (fan 150°C, gas mark 3). Line a muffin tray with 10-12 paper cases.

2. Beat together the butter and sugar, then add in the eggs one at a time mixing between each addition. Add the vanilla extract.

   • 100g Butter
   • 100g Silver Spoon Caster Sugar
   • 2 Eggs
   • 1 tsp Nielsen Massey Vanilla Extract

3. Carefully fold in the flour until just incorporated.

   • 100g Allinson Self-Raising White Flour

4. Spoon the mixture into the paper cases and bake for 15-20 minutes until golden on top. Insert the tip of a knife into the cases to check that they are baked throughout. If they are ready the knife should be clean when removed from the sponge.

5. Allow to cool on a rack.

6. To make the icing, add a few drops of water to the icing sugar until the consistency becomes smooth and glossy. Add more water if needed, or if the icing becomes too runny add a touch more icing sugar to thicken.

   • 150g Silver Spoon Icing Sugar

7. Spoon the icing on to each cake and decorate with a handful of coloured sprinkles.