Thursday, 1 November 2007


150g Caster sugar
150g Self raising flour
150g Butter or soft margarine (room temperature)
3 Medium eggs
2 tsp Nielsen-Massey Vanilla Extract
150g Icing Sugar
Water to mix
You will need: 24 Paper cake cases & 2 Fairy cake baking trays

Place your paper cake cases into your trays and leave to one side.

Cream your butter and sugar together in a bowl until the mixture turns white and fluffy. Slowly add beaten eggs and vanilla extract while whisking continuously. Sift the flour into the mix and then carefully fold in until it is all combined.

Spoon mixture into cases and bake at 180°C, 350°F, Gas Mark 4 for 20-25 minutes until spongy to the touch and golden brown. Leave to cool.

Meanwhile mix your icing sugar with a little water until smooth a quite thick.

To serve spread a little icing onto the cooled fairy cakes and finish with a topping of your choice, e.g. Chocolate sprinkles.

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