75g butter , softened
50ml vegetable oil
125g caster sugar
2 large eggs
125g self-raising flour
2 tbsp milk
1 tsp vanilla extract
To decorate
250g icing sugar
food colouring (optional)
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 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.
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.
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