Cupcake recipe for 4 - 8 people, takes only 20 mins; recipe has caster sugar, butter, self-raising flour, egg, vanilla extract, butter, icing sugar and food colouring.
Iced fairy cakes
Course: Cupcake
Servings
4 - 8
servings
Prep time
40 mins
Ingredients
- Egg: 2 eggs
- Butter: 100g very soft butter
- Caster Sugar: 100g caster sugar
- Self Raising Flour: 100g self-raising flour
- Vanilla Extract: 1 tsp vanilla extract
- Icing Sugar: 200g icing sugar
- Food Colouring: food colouring, sprinkles, marshmallows etc
Directions
- Ask a grown-up helperto turn the oven on to 180C/160C fan/gas 4. Put a paper case in each bun hole.
- Put the sugar and butter (it must be soft or you won't be able to mix it properly) in a bowl and mix it together. Sift in the flour.
- Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
- Divide between the cases using a spoon, scraping it off with a knife.Ask a grown-up helperto put the tray in the oven for 20 minutes.
- Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing.
- Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.
