Iced Fairy Cakes Recipes

ICED FAIRY CAKES

Iced fairy cakes image

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

Ingredients

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

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

MARY BERRY'S ICED FAIRY CAKES RECIPE

Mary Berry's iced fairy cakes recipe image

Make perfectly soft, sweet fairy cakes every time with Mary Berry's iced fairy cakes recipe. Ready in just 30 minutes, this recipe makes 12 fairy cakes

Provided by Mary Berry

Categories Snack

Time 30m

Yield Makes: 12

Number Of Ingredients 5

Ingredients

100 g (4 oz) softened butter
100 g (4 oz) caster sugar
2 large eggs
100 g (4 oz) self-raising flour
1 level tsp baking powder

Steps:

To make this fairy cakes recipe, heat the oven to 200C fan, 180C fan, gas 6. Place fairy cake cases into a 12-hole bun tin, to keep a good even shape as they bake.
Measure all the ingredients into a large bowl and beat for 2-3 mins until the mixture is well blended and smooth. Fill each paper case with the mixture.
Bake in the preheated oven for 15-20 minutes until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
Put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets.

Nutrition Facts : @context https, Calories 208 Kcal, Sugar 27 g, Fat 8 g, Sodium 0.5 g, Protein 2 g, Carbohydrate 33 g

QUICK AND SIMPLE FAIRY CAKES

Quick and Simple Fairy Cakes image

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

Ingredients

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

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

SPICED FARMHOUSE FAIRY CAKES

Spiced Farmhouse Fairy Cakes image

This is a nice family recipe that's easy to remember and tastes delicious! They're very simple, but you can vary flavorings, or add an icing to your own liking. They taste best warm with coffee or tea.

Provided by Laura@home

Categories World Cuisine Recipes European UK and Ireland Irish

Time 35m

Yield 18

Number Of Ingredients 8

Ingredients

¾ cup superfine sugar
½ cup margarine
2 eggs
1 teaspoon cinnamon
1 pinch ginger
1 ½ cups self-rising flour
¼ cup confectioners' sugar
1 pinch cardamom

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

Nutrition Facts : Calories 129.1 calories, Carbohydrate 18.1 g, Cholesterol 20.7 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 198.6 mg, Sugar 10.2 g

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