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This classic Fairy Cakes recipe works every time. Make a batch of 12 simple vanilla cakes when baking with kids or for when you need to whip up sweet treats for bake sales, parties or just for fun!
How many times have I made this Fairy Cakes recipe since having children we ask ourselves?! SO MANY. Why?
Because when I had toddlers, baking with them was always my top go to activity for a rainy day and these simple little buns were perfect.
Let the children loose on the sprinkles and they will feel like star baker!
Why you’ll love this Easy Fairy Cakes recipe
⭐️ Light, fluffy individual cupcakes
⭐️ Easy to make – ideal for getting kids involved
⭐️ Perfect for all occasions
Fairy Cakes IngredientS
- Butter – Go for unsalted butter (if possible), at room temperature.
- Caster sugar and self-raising flour – It’s so easy to remember the quantities for this cupcake recipe, as we use the same weights for the butter, caster sugar AND self-raising flour too.
- Eggs – I use free-range.
- Milk – Use either semi-skimmed or whole milk.
- Vanilla extract – NOT essence. This is only a teaspoon but makes all the difference.
- For the icing – Icing sugar and water.
- Sprinkles – To decorate.
How to make Fairy Cakes
1. Preheat the oven and mix the cake ingredients together.
2. Using an electric whisk (if you have one), mix into a batter until smooth.
3. Spoon the batter evenly into your lined muffin tin and put into the oven, as per the recipe below.
4. Leave the cakes to cool fully, then make the icing paste.
5. Spoon the icing on top.
6. Finish off with the sprinkles.
Storing
Store these vanilla Fairy Cakes in an airtight tin or container for up to 3 days. Don’t store them in the fridge or they will become quite hard.
Freezer You can freeze these for another day! They should be cooked first and completely cooled before freezing. They freeze best UN-ICED. Make sure they are well wrapped in a couple of layers of greaseproof paper for the freezer and defrost them at room temperature before eating.
More Classic British Treats…
FAQs
First, check the cakes aren’t wobbly when you move the tin. If they are, put them straight back in the oven.
If not, push a skewer or sharp, thin knife through one of them. If it comes out clean, it means they’re cooked (some crumbs are fine but not wet cake mixture). If it’s not clear, they’re not quite ready so leave them for a few minutes and check again.
They are individual mini sponge cakes, otherwise known as ‘cupcakes’ if you’re outside of the UK. However, these might be known as ‘British cupcakes’ to be more accurate, as they tend to be smaller than American cupcakes and less topping-heavy.
They are a nostalgic memory from many childhoods, as these were traditionally baked for birthday parties and gatherings, back when many people baked at home regularly.
It’s not crucial but it will be so much easier to make if you have a stand mixer or a handheld one, so do use it if you own one.
I haven’t tested these as gluten free, however it should work if you simply replace the flour with gluten free self-raising flour. They may sink a little more in the middle, but will still taste fantastic.
You sure can. Just replace the butter with your normal favourite dairy free baking spread.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Fairy Cakes {Easy One Bowl Recipe}
Ingredients
For the Cakes Batter:
- 175 g Unsalted butter, Room temperature
- 175 g Caster sugar
- 175 g Self-raising flour
- 3 Eggs, Medium, free-range
- 75 ml Milk, Semi-skimmed or whole
- 1 tsp Vanilla extract
For the icing:
- 150 g Icing sugar
- 6 tsp Water
To decorate:
- Sprinkles
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6. Add cupcake cases into your 12-hole muffin tin.
- Mix all the cake batter ingredients together in a bowl until smooth (use an electric whisk if you have one). Spoon the mixture evenly between each cupcake case until it's all used up.
- Bake for 16-18 minutes at the top shelf of the oven until evenly cooked and there's no wet mixture left.
- Leave the cakes to cool for 5-10 minutes, then carefully bring them out of the tin. Leave them to cool on a wire rack if you have one.
- Make the icing by mixing the ingredients together until they form a thick smooth paste. When the cakes are completely cooled, spoon over the icing and add sprinkles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am no baking expert but I can make this easily and they work every time! The kids love to get stuck in and these are our go-to cakes for every school bake sale.