Bake a batch of classic fairy cakes, then check out our butterfly cakes, lemon fairy cakes, strawberry cupcakes, chocolate cupcakes and vegan cupcakes.
Ingredients
Ingredients
125g caster sugar
125g unsalted butter, softened
2 eggs
1 tsp vanilla extract
125g self-raising flour
ICING
200g icing sugar
1-2 tbsp milk
food colouring, sprinkles, marshmallows, to decorate (optional)
Directions
Method
STEP 1
Heat the oven to 180C/fan 160C/gas 4. Line a 12-hole cupcake tin with paper cases.
STEP 2
Put the sugar and butter in a bowl and mix together until pale, soft and fluffy. Gradually add in the eggs and vanilla until combined, sift in the flour and mix until smooth.
STEP 3
Use a spoon to divide the batter between the cases. Bake for 20 minutes until golden and a skewer inserted come out clean.
STEP 4
Put the icing sugar in a bowl, and mix in enough milk to loosen until the icing just falls off the spoon. Add colouring, if you like.
STEP 5
Let the cakes cool completely and then spoon icing onto each cake, letting some drizzle down the sides, if you like, and decorate with whatever toppings you prefer.