Description
Mary Berry’s Fairy Cakes are mini sponge cakes that are similar to cupcakes but generally smaller and simpler. They are usually topped with a basic icing and sometimes a sprinkle of decorations. These cakes are soft, light, and not overly sweet, making them perfect for both kids and adults.
Ingredients
For the Fairy Cakes
- 100g self-raising flour – Gives the cakes a light texture and helps them rise.
- 100g caster sugar – Sweetens the cakes and balances the flavor.
- 100g butter (softened) – Adds moisture and richness to the cakes.
- 2 large eggs – Binds the ingredients and adds structure.
- 1 tsp vanilla extract – Adds a subtle flavor.
- 1–2 tbsp milk – Helps achieve the right consistency for the batter.
For the Icing
- 150g icing sugar – Forms the base for the icing.
- 2–3 tbsp water – For a smooth, spreadable consistency.
- Food coloring (optional) – For colorful icing.
- Sprinkles or edible decorations (optional) – To add a finishing touch.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 180°C (160°C fan) or 350°F. Line a 12-cup muffin tin with paper cupcake cases.
Step 2: Cream the Butter and Sugar
In a mixing bowl, cream the softened butter and caster sugar together using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
Step 4: Fold in the Flour
Sift the self-raising flour into the bowl and fold it gently into the mixture using a spatula. Add 1-2 tablespoons of milk to achieve a soft, dropping consistency.
Step 5: Divide the Batter
Spoon the batter evenly into the prepared cupcake cases, filling each about two-thirds full.
Step 6: Bake the Fairy Cakes
Bake in the preheated oven for 12-15 minutes, or until the cakes are golden and spring back when lightly pressed. A skewer inserted into the center should come out clean.
Step 7: Cool the Cakes
Remove the cakes from the oven and allow them to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before icing.
Step 8: Prepare the Icing
In a bowl, sift the icing sugar and add water a little at a time until you reach a smooth, spreadable consistency. If using, add a few drops of food coloring to create colored icing.
Step 9: Ice the Cakes
Spread a small amount of icing on each cooled fairy cake. For a smooth finish, use a spoon or spatula to gently spread the icing over the top.
Step 10: Decorate (Optional)
Add sprinkles, edible decorations, or fruit as desired to finish the fairy cakes.