Fairy Cakes
A childhood classic, and the best introduction to baking for kids I can think of! These cakes have been popular to make with kids for decades for a reason. They are easy to make, easy to ice, and they capture the imagination.
It will vary on what your child can do, depending on their age, so I haven't detailed it below, but from weighing, mixing and pouring through to icing, there should be enough here to get them hands on no matter how old.
Makes: 12
Prep: 15 Mins + 10 Mins Decorating
Cooking Time: 20 Mins
Ready In: 35 Mins + 10 Mins Decorating
For the Cakes
- 115g Soft Butter
- 115g Caster Sugar
- 2 Eggs
- 1tsp Vanilla Extract
- 115g Plain Flour
- 1tsp Baking Powder
For the Icing
- 150g Soft Butter
- 150g Icing Sugar
- Splash of Milk
- 1tsp Vanilla Extract
- Jam to decorate
- Preheat the oven to 180C/160C Fan/ Gas 4 and line a 12-hole muffin tin with cupcake cases.
- Mix the butter and sugar together using a free standing mixer or electric whisk until the butter mix turns paler, and it is thoroughly combined (this is called creaming the butter and sugar).
- Add in the eggs and whisk until they are incorporated, and then add in the flour, baking powder and vanilla extract. Mix again quickly until everything is combined, but try not to over-whisk.
- Spoon the mix equally into the muffin tin and then bake for 18-20 minutes. The cakes should be golden and cooked through- to check insert a skewer into a cake and it should come out clean. Leave to cool.
- To make the icing, mix the icing sugar and butter together until combined on a slow speed (again in a free standing mixer or electric whisks). Add in a splash of milk and 1tsp vanilla extra and then mix again on a medium/high speed until light and fluffy.
- To assemble your fairy cakes, slice the tops off the cakes and pop the cake disk to one side. Spread over some buttercream icing. Slice the cake disk in half and then place on top of the icing to create the wings. Finally top with a tiny amount of jam (pick your flavour of choice- we usually use strawberry). Repeat with the remaining cakes and enjoy!
Method
- Preheat the oven to 180C/160C Fan/ Gas 4 and line a 12-hole muffin tin with cupcake cases.
- Mix the butter and sugar together using a free standing mixer or electric whisk until the butter mix turns paler, and it is thoroughly combined (this is called creaming the butter and sugar).
- Add in the eggs and whisk until they are incorporated, and then add in the flour, baking powder and vanilla extract. Mix again quickly until everything is combined, but try not to over-whisk.
- Spoon the mix equally into the muffin tin and then bake for 18-20 minutes. The cakes should be golden and cooked through- to check insert a skewer into a cake and it should come out clean. Leave to cool.
- To make the icing, mix the icing sugar and butter together until combined on a slow speed (again in a free standing mixer or electric whisks). Add in a splash of milk and 1tsp vanilla extra and then mix again on a medium/high speed until light and fluffy.
- To assemble your fairy cakes, slice the tops off the cakes and pop the cake disk to one side. Spread over some buttercream icing. Slice the cake disk in half and then place on top of the icing to create the wings. Finally top with a tiny amount of jam (pick your flavour of choice- we usually use strawberry). Repeat with the remaining cakes and enjoy!
Ingredients
For the Cakes
- 115g Soft Butter
- 115g Caster Sugar
- 2 Eggs
- 1tsp Vanilla Extract
- 115g Plain Flour
- 1tsp Baking Powder
For the Icing
- 150g Soft Butter
- 150g Icing Sugar
- Splash of Milk
- 1tsp Vanilla Extract
- Jam to decorate
Additional Information
The best tip I can give you here is make sure the butter is super soft and eggs are room temperature to get a good rise on your cakes and also make sure your icing comes together easily. Try experimenting with different jam toppings, or adding sprinkles.
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