Fairy cakes/cupcakes
Handy for everything, from kiddies' birthday parties to wedding-day confections.
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
15
MINUTES
Ingredients
225g soft butter
225g caster sugar
4 eggs, lightly beaten
1 tsp of vanilla
225g self raising flour, sieved
to ice:
150g soft butter
300g icing sugar
1 tsp vanilla extract
1-2 tbsp milk
Method
Pop 12 paper cases into a bun tin. Preheat your oven to 180ÂșC/gas mark 4.
Beat the butter and sugar well until the mixture is pale and doubled in volume. It should be light and fluffy.
Lightly beat the eggs with the vanilla.
Slowly add the egg mixture to the butter mixture making sure to combine well.
Add the flour a third at a time. I use a wooden spoon or spatula at this stage.
Scoop the mixture between the twelve bun cases. Place the tray into the centre of your oven.
Bake for 15 minutes or until golden on top. Once cool enough to handle, place onto a wire tray to cool completely.
To make the icing whisk the butter, icing sugar and vanilla until soft and fluffy. Add the milk as needed to soften the icing and make it more spreadable. Fill a piping bag and make a swirl on the top of each bun.
