How to make fairy cakes
Sam from Baking Mad shows us how to make fairy cakes. These fairy cakes can be made for any occasion as they are easy to make once you know how to. You might know fairy cakes as cupcakes. Fairy cakes tend to be slightly smaller, ideal for children.
For the full recipe, click here:
ingredients: For the cakes
100g Butter
2 Egg(s) (free range)
1 tsp Vanilla extract
100g White caster sugar
100g Self-raising white flour
For the icing
150g Icing sugar
Sprinkle decorations
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.
Carefully fold in the flour until just incorporated.
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.
Spoon the icing on to each cake and decorate with a handful of coloured sprinkles.
For the full recipe, click here:
ingredients: For the cakes
100g Butter
2 Egg(s) (free range)
1 tsp Vanilla extract
100g White caster sugar
100g Self-raising white flour
For the icing
150g Icing sugar
Sprinkle decorations
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.
Carefully fold in the flour until just incorporated.
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.
Spoon the icing on to each cake and decorate with a handful of coloured sprinkles.
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