Description

These delicate fairy cakes are a timeless classic, offering a light-as-air sponge topped with a smooth, sweet vanilla icing. They are the perfect, easy-to-bake treat for afternoon tea or any special celebration, bringing a touch of nostalgic magic to your kitchen.

Ingredients

110g unsalted butter, softened
110g caster sugar
2 large eggs
1 tsp high-quality vanilla extract
110g self-raising flour
200g icing sugar
2-3 tbsp milk
Assorted sprinkles or marshmallows for decoration

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Instructions

Preheat your oven to 180C (160C fan or Gas Mark 4) and line a 12-hole cupcake tin with paper liners.
In a large bowl, cream the softened butter and caster sugar together until the mixture is pale and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
Sift the self-raising flour into the bowl and gently fold it into the mixture until the batter is smooth.
Divide the batter evenly among the 12 paper cases and bake for 20 minutes until golden and springy.
To make the icing, sift the icing sugar into a bowl and gradually stir in the milk until you reach a thick, drizzlable consistency.
Once the cakes are completely cool, spoon the icing over the tops and add decorations while the icing is still wet.

Notes

To ensure the lightest sponge possible, make sure your eggs and butter are at room temperature before you start mixing. If your icing becomes too runny, simply whisk in a little more sifted icing sugar until it reaches a consistency that coats the back of a spoon.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: British