Recipes Cupcakes & Muffin Recipes Fairy Cakes Simple Fairy Cakes Back to Fairy Cakes Simple Fairy Cakes Total Time 35m Prep Time 20m Bake Time 15m Serves 12 Skill Level Easy Dietary Needs Veg Vegetarian 2 Reviews 5 star rating Save Save this recipe Share Fairy cakes are a great recipe to introduce your children to baking and are a fun activity for the whole family to enjoy together. Let your creativity run wild when decorating. Method Preheat the oven to 170°C (fan 150°C, gas mark 3). Line a muffin tray with 10-12 paper cases. 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 Caster Sugar (We like Silver Spoon) 2 Eggs 1tsp Vanilla Extract (We like Nielsen Massey) Carefully fold in the flour until just incorporated. 100g Self-Raising White Flour (We like Allinson) 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. Allow to cool on a rack. 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 Icing Sugar (We like Silver Spoon) Spoon the icing on to each cake and decorate with a handful of coloured sprinkles. Let's Bake The easiest way to follow a recipe Child Friendly Vegetarian Reviews Inaya Chowdhury 20 February 2018 5 star rating Hi I just popped it in the oven it smells amazing also you should add baking powder so it rises Inaya Chowdhury 20 February 2018 5 star rating I am going to try them and there amazing Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients For the Cakes 100g Butter 2 Eggs 2 tsp Vanilla Extract (We like Nielsen Massey) 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 hand picked 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. 100g Caster Sugar (We like Silver Spoon) Silver Spoon Caster Sugar has finer granules which incorporates more air into your bakes which means it is perfect for adding volume to a mixture when baking and produces extra light cakes. This sugar is also homegrown using sugar beet. 100g Self-Raising White Flour (We like Allinson) For the Icing 150g Icing Sugar (We like Silver Spoon) 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. Handful Sprinkle Decorations Utensils Cupcake Cases Mixing Bowl Purple Cupcakes Unicorn Sprinkle Mix - 100g £4.20 No ratings yet Qty 1 2 3 4 5 6 7 8 9 Add to basket Recipe Alternatives Raspberry and coconut fairy cakes Raspberry and coconut fairy cakes Total 35m Serves 12 Skill Easy Diet Rating No ratings yet Butterfly Cakes Butterfly Cakes Total 50m Serves 12 Skill Easy Diet Rating No ratings yet Fruity butterfly cakes Fruity butterfly cakes Total 25m Serves 6 Skill Easy Diet Rating No ratings yet
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