Name: Mary Berry Fairy Cakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British
Ingredients: 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.; 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.

Mary Berry Fairy Cakes

Print Recipe

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.

Author: Ekani Ella
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 12 fairy cakes 1x
Category: Dessert
Method: Baking
Cuisine: British

Ingredients

Scale

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-fairy-cakes/