Fairy Cakes {Easy One Bowl Recipe}

5 from 2 votes

Fairy Cakes {Easy One Bowl Recipe}

This recipe for classic vanilla Fairy Cupcakes makes a batch of 12. They’re easy to make, light and fluffy and are perfect for baking with children. Simple is sometimes the best!

Prep Time10

Cook Time20

Total Time30

Course: Dessert, Kids Cooking, Snack

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the Cakes Batter:

175 g Unsalted butter Room temperature
175 g Caster sugar
175 g Self-raising flour
3 Eggs Medium, free-range
75 ml Milk Semi-skimmed or whole
1 tsp Vanilla extract

For the icing:

150 g Icing sugar
6 tsp Water

To decorate:

Sprinkles

Instructions

Preheat the oven to 180℃ fan/200℃/Gas Mark 6. Add cupcake cases into your 12-hole muffin tin.
Mix all the cake batter ingredients together in a bowl until smooth (use an electric whisk if you have one). Spoon the mixture evenly between each cupcake case until it's all used up.
Bake for 16-18 minutes at the top shelf of the oven until evenly cooked and there's no wet mixture left.
Leave the cakes to cool for 5-10 minutes, then carefully bring them out of the tin. Leave them to cool on a wire rack if you have one.
Make the icing by mixing the ingredients together until they form a thick smooth paste. When the cakes are completely cooled, spoon over the icing and add sprinkles.

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Notes

Butter: Use your butter at room temperature, or if it has come straight from the fridge, microwave for a few seconds until slightly softened

To check they’re cooked: Push a skewer or sharp, thin knife into the centre of one of the cakes. If it comes out clean, it means they’re ready

Storing: Keep in an airtight tin or container at room temperature, or freeze them un-iced for later, well-wrapped in greaseproof paper

Nutrition