Easy Christmas Fairy Cakes with Sprinkles
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Butter (softened)
- 100 g Caster Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 100 g Self Raising Flour
- 300 g Icing Sugar (sieved)
- 2-3 tbsp Water
- 4 tbsp Sprinkles
Method
- Preheat the oven to 180ยฐC (160 fan/ Gas 4) and line a 12 hole bun tin with paper cases.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- Fold in the flour then spoon the mixture into the paper cases.
- Bake in the oven for 10-12 minutes until golden brown. Allow to cool on a wire rack.
- For the icing, whisk together the icing sugar and water (add the water gradually as you may not need all of it) until you get a thick drizzling consistency. Spoon the icing onto the tops of the fairy cakes and finish with the sprinkles. Allow the icing to set for 1 hour before serving.