Fairy cakes are childhood cakes, cakes we’d bake with our mothers or enjoy at birthday parties. The taste of soft, vanilla sponge topped with sweet royal icing (my favourite) finished off by a generous scattering of pretty sprinkles finishes of these dainty cakes beautifully.
So easy to make and I guarantee you’ve got everything you need for these in your pantry. If it’s a rainy day, these are such a fun and easy bake to get your children involved with and they’ll have a ton of fun decorating them. I know I did when I make these as a child.
Smelling these tiny treasures bought back fond memories, I’d always make them with my mum and baking with her was an important part of my childhood that I look back fondly on.
- 125 grams Stork Margerine
- 125 grams Caster sugar
- 2 large Eggs
- 125 grams Self-raising flour
- 1/2 tsp Pure vanilla extract
- 3 tbsp milk
- 250 grams royal icing sugar
- 2-3 tbsp milk
1. Pre-heat the oven to 180C and line a muffin tin with muffin liners.
2. Place all the ingredients apart from the milk in the bowl of a food processor and blitz until thoroughly blended. Add the milk in through the funnel and pulse a few times until your batter has a 'drop' consistency.
3. Spoon a tbsp of batter into each muffin case, filling up as necessary.
4. Bake for 15-20 minutes or until the tops are golden and a cake tester inserted into the center comes out clean.
5. Leave in the tin for 15 minutes then transfer to a wire rack until cold.
1. Place the royal icing sugar into a medium bowl and add the milk a tbsp at a time until you've got a thick, yet spreadable consistency.
2. Spoon the icing onto the cakes then decorate with sprinkles.
- Recipe adapted from Domestic Godess - Nigella Lawson
- These will last for up to 3 days stored in a cake tin with a tight lid.
- Store in a cool, dry place away from direct sunlight.