How do you make fairy cakes?

Answer 1

Like this: Makes 24 mini cakes or 12 larger ones. For mini cakes you will need a 12 hole tartlet tin (these are 5cm at the rim and 1 1/2 cm deep) and you will need to use it twice. For larger cakes use a 12-hole bun tin (these are 6 1/2 cm at the rim and 2cm deep). You can use the little paper cases according to the size tin you have. If not, butter the base and sides of the holes before filling with the mixture. * 125g / 4 1/2 oz softened butter * 125g / 4 1/2 oz caster sugar * 2 eggs, lightly beaten * 1 tsp vanilla extract * 125g / 4 1/2 oz self-raising flour * 2 tbsp milk # Preheat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper cases in the holes (see above). In a mixing bowl beat the butter and sugar until pale and fluffy. You can use an electric whisk or a wooden spoon. # Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla. # Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined. # Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.

Answer 2

For 12 plain fairy cakes :

Mix 100grams of butter with 100grams of caster sugar . When its creamed together, add 100grams of self raising flour and 2 eggs. Mix until it forms a smooth mixture. Split the mix into 12 paper cases and bake at 180 degrees Celsius for 20 minute or until golden .

When cooled you can top them with glacé icing ( water and icing sugar with a drop of food colouring)

hope this helps x