Fairy cakes

Ingredients

  1. Step 1 75g butter , softened
  2. Step 2 50ml vegetable oil
  3. Step 3 125g caster sugar
  4. Step 4 2 large eggs
  5. Step 5 125g self-raising flour
  6. Step 6 2 tbsp milk
  7. Step 7 1 tsp vanilla extract
  8. Step 8 250g icing sugar
  9. Step 9 food colouring (optional)
  10. Step 10 Your choice of sprinkles such as hundreds and thousands, sugar stars, berries or small sweets
Fairy cakes
Calories: 90 Carbohydrate: 9 g Protein: 1 g Fat: 5 g
Cook time: 37 minutes Prep time: 25 minutes Total time: 62 minutes Servings: 2024

TAGS

Dessert Snack Treat Bake sale Baking cake Cupcake Easy baking Fairy cake Kid Kids cooking Miriam Nice

Directions

  1. Step 1 Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
  2. Step 2 Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
  3. Step 3 Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.