December 6th, 2008 by Lola

A childhood favourite, although adults still love them!

These are delicous and yet so small, you just can’t feel guilty after eating them!

Ingredients:

For the sponge:

• 125g Softened butter
• 125g Caster sugar
• 2 Beaten eggs
• 125g Self raising flour
• 1tsp Vanilla extract
• 2 tbsp milk

For the icing:

• 170g icing sugar
• 110g butter

If you’re making these for the kids, then you can add decorations on the top such as hundreds and thousands or wherever your imagination takes you. Also if you don’t want you don’t have to have the icing on the top.

Method

1. Preheat your oven to 375°F (190°C)
2. Prepare two-hole tartlet tins with fairy cake cases.
3. In a bowl whisk together the butter and the sugar until light and fluffy.
4. Add the beaten egg a little at a time, whilst whisking.
5. Whisk in the vanilla.
6. Sift in half of the flour and fold well into the mixture.
7. Add the milk and the rest of the flour till it’s all stirred in.
8. Spoon mixture carefully into the cake cases.
9. Bake for 10-12 minutes or until the cakes have risen and are golden on tp.
10. Allow to cool before removing from the tin.

The icing is ever so simple to do

1. Simply whisk the icing sugar and butter together.
2. Once the fairy cakes are completely cool spread the icing on top.

I think you should have a nice day off playing bingo and eating cakes.