Fairy cakes #Baking

Fairy Cakes

I have to say, I’m rather enjoying my mid-week baking sessions. This week I made some birthday fairy cakes (which I’ve not made in ages!).


I make my fairy cakes in cupcake cakes but you could use smaller cases if you prefer.

What you’ll need to make the sponges (makes 18+)

* 300g Margarine or Butter
* 6 Free-range Eggs
* 300g Caster Sugar
* 300g Plain Flour
* 3 tsps Baking Powder
* 3 tsps Vanilla Extract

For the icing

* 225g Icing Sugar + extra for dusting
* 100g Margarine or Butter
* 1 tbsp Milk
* 1.5 tsp Vanilla Extract
* Pink Food Colouring

Step one – Preheat your oven to 200°C or 180°C if you have a fan oven.

Step two – Start by creaming together the margarine/butter and sugar in a bowl or food processor until light and fluffy.

Step three – Break the eggs in a bowl and whisk in the vanilla extract, and then add to the creamed mixture.

Top Tip – If the mixture starts to split add in a little bit of the flour and mix, then continue to add in the rest of the egg.

Step four – Sift in the flour and baking powder, and mix until smooth.

Step five – Fill the cases until three quarters full and pop into the oven for 15 minutes until just  brown.

Step six – Whilst the fairy cakes are in the oven it’s a great time to make the icing. Start by beating the margarine/butter with a wooden spoon and then add in the icing sugar and combine.

Step seven- Add in the milk and then use the food colouring to get your desired shade.

Step eight – Once the fairy cakes are baked leave to cool.

Step nine – Once cooled cut the tops off and add one spoonful of icing  to each. Cut the top in half (these will form the wings) and place on top of the icing.

Step ten – Use a sieve to dust the fairy cakes with icing sugar.

Fairy cakes


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