Ingredients:
For the fairy cakes:
- 100g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) caster sugar (superfine sugar)
- 2 large eggs
- 100g (3/4 cup) self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
For the icing:
- 150g (1 1/4 cup) icing sugar (powdered sugar/ confectioner’s sugar)
- 2-3 tablespoons warm water
- Food coloring (optional)
- Sprinkles for decoration (optional)
Instructions:
Making the fairy cakes:
- Preheat oven and prepare: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition.
- Fold in dry ingredients: Sift together the flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined (don’t overmix). Stir in the vanilla extract.
- Fill and bake: Distribute the batter evenly among the prepared muffin cups, filling them about 2/3 full. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the fairy cakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Making the icing:
- Mix icing sugar and water: Sift the icing sugar into a bowl. Gradually add the warm water, a tablespoon at a time, and mix until you achieve a smooth, fairly thick, and spreadable consistency.
- Add color (optional): If you wish, divide the icing into smaller bowls and add a few drops of food coloring to create different colored icings.
Icing the fairy cakes:
- Spread icing: Once the cakes are completely cool, use a butter knife or small spatula to spread a generous amount of icing on top of each cake.
- Decorate (optional): Get creative! Sprinkle with your favorite colored sprinkles or other decorations while the icing is still wet.
- Set and enjoy: Allow the icing to set slightly before serving your beautiful, homemade iced fairy cakes.
Tips:
- For the lightest, fluffiest cakes, ensure all your ingredients are at room temperature.
- Don’t overmix the batter once you add the flour, as this can lead to tough cakes.
- If the icing seems too thick, add a little more warm water. If it’s too thin, add a bit more sifted icing sugar.
- Store leftover fairy cakes in an airtight container at room temperature for up to 3 days.
Enjoy!
