Simple fairy cakes - recipe

Ingredients

Recipe , Cake 2 , Kids , Butterfly , Fairy cakes

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1

Preheat the oven to 170°C (fan 150°C, gas mark 3). Line a muffin tray with 10-12 paper cases.
2
Whisk together the oil, eggs and vanilla extract

For this step you'll need:
- 150ml Vegetable oil
- 2 Egg(s) (free range)
- 1tsp Vanilla extract
3
Add the sugar and flour and mix until well blended.

For this step you'll need:
- 75g Unrefined golden caster sugar
- 150g 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 and it should pull away clean if they’re done.
5

Allow to cool on a rack. Once cooled, draw a sharp knife slightly in at an angle around the top of the cake so that you cut a little section away. Cut it in half to make wings.
6
To make the icing, slightly warm the butter to soften and add the icing sugar a little at a time until all of the icing sugar is incorporated.

For this step you'll need:
- 50g Butter
- 100g Icing sugar
7
Spoon the icing on to each cake, making sure to place the wings at angles into the butter icing. Dot the sprinkles over each cake.

For this step you'll need:
- Sprinkle decorations

⇐ Snowman cake topper

Simnel cupcakes ⇒