Fairy cakes

Perfect for a bake sale, kid's party or sweet afternoon snack, these iced cupcakes are the simplest sponges around and can be decorated as you like

Prep:25 mins
Cook:12 mins

Easy

Nutrition per serving

kcal 90
fat 5g
saturates 2g
carbs 9g
sugars 5g
fibre 0.2g
protein 1g
salt 0.13g

Ingredients

75g butter, softened
50g vegetable oil
125g caster sugar
2 large eggs
125g self-raising flour
2 tbsp milk
1 tsp vanilla extract
250g icing sugar
food colouring (optional)
Your choice of sprinkles such as hundreds and thousands, sugar stars, berries or small sweets

Tip

Electric whisks

Electric beaters do make this easier but if you don’t have them a wooden spoon or balloon whisk will work just as well, although we would recommend melting the butter first so that it combines smoothly.

Method

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 and whisk together 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.