- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 90
- Fat Content: 5g
- Saturated Fat Content: 2g
- Carbohydrate Content: 9g
- Sugar Content: 5g
- Fiber Content: 0.2g
- Protein Content: 1g
- Sodium Content: 0.13g
- butter - 75g butter, softened
- vegetable-oil - 50ml vegetable oil
- caster-sugar - 125g caster sugar
- large-egg - 2 large eggs
- self-raising-flour - 125g self-raising flour
- milk - 2 tbsp milk
- vanilla-extract - 1 tsp vanilla extract
- icing-sugar - 250g icing sugar
- food-colouring - food colouring (optional)
- sprinkles - Your choice of sprinkles such as hundreds and thousands, sugar stars, berries or small sweets
- Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl andwhisktogether with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
- Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
- Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.
Cupcake recipe for 4 – 8 people, takes only 12 mins; recipe has butter, vegetable oil, caster sugar, large egg, self-raising flour, milk, vanilla extract, icing sugar, food colouring and sprinkles.