Fairy Cakes {Easy One Bowl Recipe}
12 standard portions
Source field check Β· Original source retained
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
- 175 g Unsalted butter (Room temperature)
- 175 g Caster sugar
- 175 g Self-raising flour
- 3 Eggs (Medium, free-range)
- 75 ml Milk (Semi-skimmed or whole)
- 1 tsp Vanilla extract
- 150 g Icing sugar (powdered sugar)
- 6 tsp Water
- Sprinkles
Method
- Preheat the oven to 180β fan/200β/350F or Gas Mark 6. Add cupcake cases into your 12-hole muffin tin.
- Mix all the cake batter ingredients together in a bowl until smooth (use an electric whisk if you have one). Spoon the mixture evenly between each cupcake case until it's all used up.
- Bake for 16-18 minutes at the top shelf of the oven until evenly cooked and there's no wet mixture left.
- Leave the cakes to cool for 5-10 minutes, then carefully bring them out of the tin. Leave them to cool on a wire rack if you have one.
- Make the icing by mixing the ingredients together until they form a thick smooth paste. When the cakes are completely cooled, spoon over the icing and add sprinkles.