Fairy cakes are smaller than cupcakes and therefore ideal for younger children. This simple recipe is one I've had since my children were small and it was probably the first thing they learnt how to bake. It makes 12 fairy cakes but if you're catering for a large gathering, simply double or triple the amount.
125g unsalted butter
125g caster sugar
125g self-raising flour, sieved
2 large eggs
½ tsp vanilla extract
2-3 tblsp milk
You will need a 12-bun tin lined with paper cases.
Preheat the oven to 180ºC
Cream the butter and sugar until pale and fluffy. Add the vanilla extract and the eggs, one at a time, alternating with a spoonful of flour. Then add the remainder of the flour and mix well. If you need to loosen the mixture, add a splash of milk.
Spoon the mixture into the cases and put in the oven. Bake for about 15-20 minutes or until golden. Remove from the oven and allow to cool on a rack before icing.
I used the butter icing below with a few drops of yellow food colouring, but you could just add a few drops of water to the icing sugar and scatter sugar sprinkles or a handful of sweets on top!
Butter Icing
100g unsalted butter, softened
100g icing sugar, sieved
your choice of food colouring
Whisk the softened butter in a bowl and gradually add the icing sugar. If you tip it all in at once, you'll just get an icing sugar cloud! Pipe the icing onto the cakes and top with a chocolate egg or two.
Check out my other Easter treats including mini chocolate Easter nests.
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