Fairy Cake Recipe

Don’t you just love fairy cakes - so yummy. They’re a wonderful reminder of my childhood and such a fun retro cake to keep alive. Around 20 years ago cupcakes from America were introduced here in Britain and we’ve adopted them ever since. The American cupcake is a much larger cake normally topped with rich butter icing, while the humble fairy cake is smaller and topped with glacé icing, and so better for the waistline.

1 cup SR flour/ 4oz/100g

1 cup caster sugar/4oz/100g

1/2  cup soft butter or margarine 2oz/1 stick/50g

2 eggs

1 tsp vanilla essence

Utensils: shallow baking tray, stand mixer or hand mixer.

How to

Set oven to 180C/160C fan/355F/320F fan

1. Mix sugar & butter together in a bowl until combined. Then sift in flour & mix.

2. Break the eggs into the bowl. Add vanilla essence, and mix until everything is combined.

3. Spoon into greased baking tray or paper cases.

4. Bake for 15-20 minutes until golden.

5. Once cool, top with glacé icing & sprinkles.

   To make glacé icing combine sieved icing sugar (powdered sugar) with a tiny amount of water. I suggest adding 1 teaspoon at a time and hand mixing with a fork.