Fairy Cakes Recipe Easy

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FAIRY CAKES

Perfect for a bake sale, kid's party or sweet afternoon snack, these iced cupcakes are the simplest sponges around and can be decorated as you like

Provided by Miriam Nice

Categories     Dessert, Snack, Treat

Time 37m

Yield makes 20-24

Number Of Ingredients 10



Fairy cakes image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don't have these you can use a wooden spoon or balloon whisk (see tip).
  • Dollop the mixture into the prepared cases until it's all used up. Bake for 10-12 mins or until golden and springy. To be sure they're cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row - if it comes out cleanly, it's cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.
  • Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.

Nutrition Facts : Calories 90 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.2 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium

75g butter , softened
50ml vegetable oil
125g caster sugar
2 large eggs
125g self-raising flour
2 tbsp milk
1 tsp vanilla extract
250g icing sugar
food colouring (optional)
Your choice of sprinkles such as hundreds and thousands, sugar stars, berries or small sweets

QUICK AND SIMPLE FAIRY CAKES

My mom told me this recipe, and I love it because its really quick and very easy to follow!

Provided by pkhosa

Categories     Desserts     Cakes     Cupcake Recipes

Time 25m

Yield 24

Number Of Ingredients 4



Quick and Simple Fairy Cakes image

Steps:

  • Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
  • Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
  • Bake in the preheated oven until golden, 10 to 12 minutes.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 15.2 g, Cholesterol 51.3 mg, Fat 8.6 g, Fiber 0.2 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 181.9 mg, Sugar 8.4 g

1 cup butter, softened
1 cup white sugar
1 ¾ cups self-rising flour, divided
4 eggs, beaten, divided

FAIRY CAKES

My best friend made these for my bridal shower and they were really great! The best part was decorating them, they were the most beautiful "cupcakes" I'd ever seen. the recipe is from the cookbook "How To Be a Domestic Goddess" by Nigella Lawson.

Provided by Miss Erin C.

Categories     Dessert

Time 1h

Yield 12 Fairy Cakes, 12 serving(s)

Number Of Ingredients 10



Fairy Cakes image

Steps:

  • Preheat oven to 400 degrees F.
  • Line a 12 cup muffin tin with baking cups.
  • Put all the ingredients except for the milk into a food processor and blend until smooth. Pulse while adding the milk down the funnel to make for a soft consistency.
  • It doesn't seem like enough, but you can get enough into each baking cup, just scrape it all out and try to fill each one equally.
  • Bake for 15-20 minutes or until they are golden on top.
  • Cool on a wire rack, but remove from the tin as soon as possible.
  • Before you decorate, slice off any mounded tops so you have a flat surface to decorate. Icing: Mix the sugar, egg white and lemon juice in a small bowl until smooth and creamy, it should have the consistency of heavy cream I always break the batch into smaller batches so I can have different colors When my girlfriend made these for my shower, she frosted them with a bright pink icing, sprinkled them with iridescent edible glitter and topped it with an edible (gum paste) rosebud.
  • Very very cute!
  • In the cookbook they show them topped with rosebuds and little sugared daisies and fresh berries and they even made a spiderweb with black and white icing.
  • Use your imagination, the flat tops give lots of room to be creative!

1/2 cup unsalted butter, softened
7 tablespoons sugar
2 large eggs
3/4 cup self-rising cake flour
1/2 teaspoon vanilla extract
2 -3 tablespoons milk
1 cup powdered sugar
1 egg white
3 -4 drops lemon juice
food coloring

FAIRY FOOD

A YUMMY dessert that is good to snack on like you do cookies. It's like aerated sugar that's cooled and coated in any kind of chocolate you prefer.

Provided by GOLIZ114

Categories     Desserts     Chocolate Dessert Recipes

Time 35m

Yield 72

Number Of Ingredients 5



Fairy Food image

Steps:

  • In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Do not stir once the mixture begins to boil.
  • While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
  • If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.

Nutrition Facts : Calories 46 calories, Carbohydrate 9.2 g, Fat 1.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.8 g, Sodium 76.8 mg, Sugar 6.5 g

1 cup white sugar
1 cup light corn syrup
1 tablespoon distilled white vinegar
1 ½ tablespoons baking soda
1 (12 ounce) package chocolate chips

GORGEOUS LITTLE BUTTERFLY CAKES OR FAIRY CAKES!

An absolute must for ANY children's party or even dare I say, adult parties too......weddings, girls night's in, showers, pajama parties & sleep overs, retro buffets, etc. My Mum showed me how to make these--the recipe is an original Be-Ro standard Victoria Sponge mix--very easy to multiply or reduce. I have given a modest amount here for 12-18 butterfly or fairy cakes, depending on what size paper case you use. Expect these to FLY off the plate--sorry, I could not resist the pun!

Provided by French Tart

Categories     Dessert

Time 45m

Yield 12-18 Cakes, 12-18 serving(s)

Number Of Ingredients 16



Gorgeous Little Butterfly Cakes or Fairy Cakes! image

Steps:

  • Preheat oven to 190° C or 375°F.
  • Have ready between 12 -18 paper cases depending on size. Small pie or cake tins will take standard paper cases. These cakes SHOULD be small and dainty and NOT standard "muffin" size. (However, you can make them bigger and adjust the cooking time by 5 minutes.).
  • Cream butter or margarine with sugar until light, fluffy and pale in colour. By hand is best but a hand whisk is fine too!
  • Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle.
  • Gently fold in an any flour left over when the egg is used up.
  • Add the vanilla or any other flavourings desired - lemon and orange is good too! If the mixture is a little too stiff add a little milk or juice of orange/lemon.
  • Half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but NOT too dark.
  • Cool cakes and then cut a slice from the top of each cake and cut this in half.
  • Place a little butter icing of your choice on the top of each cake and arrange the "wings" around the icing - round edge facing the outside and the cut edge to the inside and angled towards the bottom - like BUTTERFLY or FAIRY wings! Dust with extra icing sugar and watch them fly away!
  • If you want to add colouring to the vanilla cakes, pink is really good with pink icing too! I once sprinkled on crystallised rose petals for a Christening Party & I also used rose essence in the butter icing, very sophisticated!
  • N.B. You can multiply this recipe very easily, e.g: 6 ozs of butter, flour & sugar to 3 eggs; 8 ozs of butter, flour and sugar to 4 eggs & so on! It also makes VERY good big Victoria Sponge cakes - just slice and fill with a filling of your choice -- lemon curd, butter icing, fresh whipped cream & jam -- the list is endless!

Nutrition Facts : Calories 222.9, Fat 12.3, SaturatedFat 7.5, Cholesterol 57.8, Sodium 112.1, Carbohydrate 26.6, Fiber 0.3, Sugar 18.8, Protein 2.1

4 ounces butter or 4 ounces margarine, softened
4 ounces caster sugar
4 ounces self raising flour
2 medium free range eggs
1 teaspoon vanilla essence
2 ounces butter, softened
4 ounces sieved icing sugar
vanilla essence
lemon rind
almond essence
orange rind
rose essence
icing sugar
colored crystal sugar
crystallised rose petal
lavender flowers

ICED FAIRY CAKES

Teach 8-14 year olds how to make fairy cakes and guarantee a fun kitchen activity

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 1h15m

Yield Makes 12

Number Of Ingredients 8



Iced fairy cakes image

Steps:

  • Ask a grown-up helper to turn the oven on to 180C/160C fan/gas 4. Put a paper case in hole of a 12-hole bun tin.
  • Put the sugar and butter (it must be soft or you won't be able to mix it properly) in a bowl and mix it together. Sift in the flour.
  • Break the eggs into a separate bowl (spoon out any bits of shell that fall in) and add them to the bowl with the vanilla. Mix everything together.
  • Divide between the cases using a spoon, scraping it off with a knife. Ask a grown-up helper to put the tray in the oven for 20 minutes.
  • Mix the butter and icing sugar to make a creamy icing. Add colouring, if you like. Push an icing nozzle into an icing bag, then scoop in the icing.
  • Let the cakes cool completely in the tray. Pipe icing onto each cake and decorate with marshmallows or sprinkles, or whatever you like.

Nutrition Facts : Calories 331 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium

100g caster sugar
100g very soft butter
100g self-raising flour
2 eggs
1 tsp vanilla extract
200g very soft butter
200g icing sugar
food colouring, sprinkles, marshmallows etc

PRETTY LITTLE LAVENDER FAIRY CAKES - CUPCAKES

This is a recipe that I have adapted to my own tastes, based on Nigella Lawson's recipe in her Forever Summer cookbook; she developed this for the Lavender Trust, a British charity for young women with breast cancer. These delightful little cakes are easy to make and are ideal for gifts, high tea, picnics and parties. I used my own Lavender and Vanilla sugar recipe: Recipe #219416

Provided by French Tart

Categories     Dessert

Time 25m

Yield 12 Fairy - Cup Cakes, 12 serving(s)

Number Of Ingredients 9



Pretty Little Lavender Fairy Cakes - Cupcakes image

Steps:

  • Preheat the oven to 200ºC/gas mark 6 and line a 12-bun tin with paper cases.
  • Put all the ingredients for the fairy cakes, except for the milk, into the bowl and mix well with a hand held mixer for about 2-3 minutes.
  • Mix once more, adding enough milk to make a batter with a smooth texture.
  • Pour the fairy cake batter into the waiting cake cases.
  • Bake for about 10 to 15 minutes, by which time the sponge should be cooked through and springy to the touch.
  • Remove from the oven, leave for 5 minutes or so, then arrange the fairy cakes in their paper cases on a wire rack to cool.
  • Whilst they are cooling, make the icing.
  • I like this to be pale violet in colour and to run off the cakes slightly - not too thick. So add the water to the icing sugar and gradually add the food colouring until the desired colour has been reached. The icing should be fairly loose, but not too runny.
  • Top each fairy cake with the icing - it does NOT matter if it drizzles down the sides of the cake cases!
  • Top each fairy cake with a little sprig of lavender before the icing's set dry.

Nutrition Facts : Calories 166.8, Fat 9.5, SaturatedFat 5.7, Cholesterol 58.2, Sodium 147.1, Carbohydrate 18.4, Fiber 0.3, Sugar 10.3, Protein 2.3

125 g self-raising flour
125 g very soft unsalted butter
125 g lavender and vanilla sugar
2 eggs
3 tablespoons milk
125 g icing sugar
1 tablespoon warm water
violet food coloring
lavender flowers

CHOCOLATE FAIRY CAKES

Conjure smiles from family and friends with easy chocolate fairy cakes - they have a lovely light sponge and buttery icing

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 40m

Number Of Ingredients 12



Chocolate fairy cakes image

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a 12-hole bun tin with paper cases. Put the sugar and butter in a bowl and beat together until light and fluffy. Gradually mix in the eggs and vanilla until combined.
  • Add the flour, cocoa powder and baking powder to the bowl and mix to make a smooth batter. Fold the milk through to loosen. Divide the mixture between the cases using a spoon. Bake for 20 mins, or until a cocktail stick poked into the centre of one of the cakes in the middle row comes out clean. Leave to cool in the tin for 5-10 mins, then transfer to a wire rack to cool completely
  • While the cakes are cooling, make the icing. Beat together the butter, icing sugar and cocoa powder in a bowl for 5-10 mins, until you have a smooth, creamy consistency. Add the milk to loosen if needed. Pipe or spread on top of the cooled cupcakes.

Nutrition Facts : Calories 255 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

100g caster sugar
100g unsalted butter, softened
2 large eggs
1 tsp vanilla paste
80g self-raising flour
2 tbsp cocoa powder
½ tsp baking powder
2 tbsp milk
75g softened butter
150g icing sugar
40g cocoa powder
2-3 tbsp milk

GLUTEN FREE FAIRY CAKES

Make and share this Gluten Free Fairy Cakes recipe from Food.com.

Provided by Perfect Pixie

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 7



Gluten Free Fairy Cakes image

Steps:

  • make sure you have 12 paper cases handy.
  • Preheat oven to 200 degrees.
  • Cream together margarine and sugar until light and fluffy.
  • Beat in eggs and vanilla, followed by the sifted baking powder, sifted flour and milk.
  • Half fill paper cases standing on baking tray.
  • Bake for 10-12 minutes.
  • When cold, decorate the top with jam or icing or just icing sugar, if desired.

Nutrition Facts : Calories 82.5, Fat 5.9, SaturatedFat 1.2, Cholesterol 35.4, Sodium 86.4, Carbohydrate 6.5, Sugar 6.3, Protein 1.1

75 g margarine or 75 g butter
75 g caster sugar
2 eggs
1/4 teaspoon vanilla essence
75 g gluten-free flour
1 tablespoon milk
1/2 teaspoon baking powder

CHERRY FAIRY CAKES

Yummy little cakes. Loved by all my family. I found this recipe in a booklet published for my childrens school as a fund raiser

Provided by Judy5219

Categories     Dessert

Time 20m

Yield 18 small cakes

Number Of Ingredients 6



Cherry Fairy Cakes image

Steps:

  • Sift the flour with the salt.
  • Put all ingredients into a mixing bowl, beat hard for 1 minute (I use my hand held electric beater).
  • Put mixture into 18 greased & floured patty pans.
  • Bake for 15minutes at 180c.

100 g self-raising flour
1 pinch salt
2 eggs
100 g butter
100 g caster sugar
50 g chopped glace cherries

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From sneakyveg.com


CHOCOLATE FAIRY CAKES | BAKING RECIPES - GOODTOKNOW
Divide the mixture between the paper cases. Bake for 15-20mins until risen, golden and springy to the touch. Leave the fairy cakes in the tray for about 5mins then transfer to a cooling rack and leave to cool completely. To make the frosting, place the chocolate, syrup and butter in a heatproof bowl set over a pan of simmering water.
From goodto.com


EASY MARY BERRY FAIRY CAKES RECIPE | COOKING WITH MY KIDS
Bake your fairy cakes. Get your kids to spoon the cake batter into your cases. Fill them up about ¾ full. Bake the fairy cakes for 15-20 minutes. They’re ready when they’ve risen and turned golden brown. You can double check by inserting a skewer or tooth pick in – it should come out clean if it’s cooked.
From cookingwithmykids.co.uk


FLOWER FAIRY CAKES | DESSERT RECIPES | GOODTOKNOW
Method. Cut the tops off each of the fairy cakes to level the surface. Beat the butter until smooth, then gradually beat in the icing sugar and vanilla essence. Spread the butter icing on the top of each fairy cake. Roll out the pastel-coloured icings on a surface lightly dusted with icing sugar. Using medium and small flower-shaped cutters ...
From goodto.com


FAIRY CAKES RECIPE - FOOD FANATIC
Preheat oven to 350°F. Line a muffin tin with liners. To a mixing bowl (to use a hand mixer) or a stand mixer bowl, add the butter and sugar. Beat until light and pale.
From foodfanatic.com


THE BEST FAIRY CAKE RECIPES FOR KIDS | BBC GOOD FOOD
Our classic fairy cake recipe is so easy to make, and this is a great activity for a party or a rainy Sunday afternoon. Let children pick their favourite colours for the icing and get a variety of sweets at the ready for decorating. 3. Chocolate fairy cakes. A delightful treat for little chocoholics! Our cute chocolate fairy cakes feature a light cocoa-enriched sponge topped with soft, fudgy ...
From bbcgoodfood.com


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