Fairy Cakes - 26/08/2013
delicious and fun to make

Fairy Cakes


  • 110g (4 oz) unsalted butter, softened (or soft margarine)
  • 110g (4oz) caster sugar
  • 2 large eggs, lightly beaten
  • 110g (4oz) self raising flour
  • Half a teaspoon vanilla extract
  • 2-3 tablespoons milk
  • 12 paper fairy cake cases    


  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Cream the butter (or margerine) and caster sugar until pale and fluffy
  3. Slowly add the eggs and flour, alternating dessertspoonfuls at a time and then the vanilla extract
  4. Add the milk to make a soft dropping consistency
  5. Line a 12 bun fairy cake tin with 12 paper cake cases and divide the mixture between them (or put the cases onto an oven tray)
  6. Bake in the oven for about 15-20 minutes until golden on top then carefully remove from the oven
  7. Leave to cool on a wire rack
  8. Decorate with white, golden or coloured icing or butter cream and top with sweets of your choice

Icing Flavours: Try using lemon or lime juice instead of water when making the icing

Note: The mixture can be made in a mixer or by hand. It can also be made in a food processor... mix all the ingredients together, except the milk, until smooth. Lastly, add the milk and pulse until you have a soft dropping consistency.

Makes 12


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