Christine’s Fairy Cakes

Here’s another recipe I’d like to share with you.  I hope you enjoy making these fairy cakes because I always have such fun making them with my nieces and nephews, and I must say there is always words about who is going to lick the spoons!

Fairy Cakes

110g Self Raising Flour

110g Caster Sugar

110g Butter or Margarine, softened at room temperature

2 Medium Eggs

1 tsp Vanilla Extract

1-2 tbsp Milk

Icing

2-3 tbsp Water

2-3 drops of Food Colouring

300g Icing Sugar

Hundreds and Thousands, or other cake decorations

Instructions

  1. Preheat the oven to 180C, 350C Fan or Gas 4. Use 2×12 hole fairy cake tins with paper cases.
  1. Cream the butter and sugar together in a bowl. Beat in the eggs a little at a time, and stir in the vanilla extract.
  1. Fold in the flour using a metal spoon. Add a little milk until the mixture is a soft dropping consistency, spoon the mixture into the paper cases until they are about half full.
  1. Bake in the oven for 8-10 minutes, or until golden-brown on top. Set aside to cool for 10 minutes, then remove from the tin
  1. Sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring
  1. To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.
Fairy Cakes from Flickr.jpg
Photo of four fairy cakes decorated with hundreds and thousands.

ENJOY BAKING!

Written by Christine Edmead

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