Iced Fairy Cakes have been a staple in home baking for generations, and it is easy to see why. You need just a handful of ingredients and one bowl to bring the batter together. The cakes bake quickly in individual cups, rising into golden little domes that cool fast on the counter. Once they have cooled, you spoon on a simple icing made from sugar and water, then finish with a cherry or a scattering of sprinkles.
The whole process feels satisfying because you can see the transformation happen so quickly. I usually set out my paper cups before I start mixing so everything moves along smoothly.
About the Recipe
This recipe gives you a dozen small cakes that are tender and not too sweet. The batter uses equal amounts of butter, sugar, and flour, which keeps the texture balanced and light. Because the cakes are small, they bake in just fifteen minutes, meaning you do not have to wait long to ice and decorate them. The icing sets with a gentle sheen, and the cherries or sprinkles add a bit of color and fun. These cakes work well for a weekend baking project with children or as a simple dessert when you want something homemade without spending hours in the kitchen.
Why you will love this recipe
The ingredients are straightforward and you probably have most of them in your cupboard already. The method is forgiving, so even if you are new to baking, you can manage it without stress. The cakes themselves are light and airy, with a soft crumb that holds together nicely when you peel away the paper cup.
The icing adds sweetness without being heavy, and it dries just enough to keep your fingers clean when you pick one up. Because they are small, you can decorate each one differently, which makes them feel special. The whole batch bakes at once, so cleanup is minimal and you can be done and dusted in less than an hour.
Cooking Tips
Make sure your butter is soft before you start mixing, as it blends more easily with the sugar and egg. Beat the batter until it looks smooth and pale, which usually takes a minute or two with a wooden spoon or electric mixer. Do not overfill the paper cups, aim for about two thirds full so the cakes have room to rise without spilling over.
Check them at the twelve minute mark if your oven runs hot, as you want them golden but not dry. When mixing the icing, add the water gradually so you can control the thickness. It should be thick enough to coat the back of the spoon without dripping off immediately.
Serving and Storing Suggestions
This recipe makes about twelve small cakes, and they are best eaten the day you bake them, when the sponge is at its softest. You can store them in an airtight tin for up to two days, though the icing may lose a bit of its shine. Serve them with tea or milk, or pack them into a lunchbox for a midday treat. They also work well on a cake stand for a small gathering or birthday party. Prep time is about ten minutes, and total time from start to finish is around thirty minutes.
Similar Recipes
- Plain Cupcakes
- Vanilla Sponge Cake
- Butterfly Cakes
- Simple Sugar Cookies
- Mini Victoria Sponges
Nutrient Benefits
Each fairy cake provides a small amount of energy from the butter and sugar, which can be helpful when you need a quick pick me up. The egg adds a bit of protein and fat, which helps with satiety. Because the cakes are small, you can enjoy one without overdoing it on portion size. The recipe does not include artificial flavors or preservatives, so you know exactly what is going into each bite. While these are not a health food, they offer the comfort and enjoyment of homemade baking, which has its own value in bringing people together.
Iced Fairy Cakes
Ingredients
- 1 Egg large
- 50 g Maida
- 50 g Caster Sugar
- 50 g Butter soft
- 1/2 tsp Baking Powder
- Fairy cake cups
For the icing:
- 125 g Icing sugar
- 1 1/2 tbsp Warm Water
- Small Cherries, sprinkles or little gems to garnish
Instructions
- Combine the egg, maida, caster sugar, butter and baking powder in a bowl.
- Beat till smooth.
- Fill the cake cups with this mixture and place them in a greased tin.
- Bake them in a preheated oven at 200C for 15 minutes till the cakes are well risen and golden brown.
- Remove the cups from the tin and keep aside to cool.
- To make the icing, mix icing sugar with warm water till stiff.
- Spoon this over the cakes.
- Garnish with the cherries/gems/sprinkles.
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Frequently Asked Questions
Can I use self raising flour instead of maida and baking powder?
Yes, you can replace the maida and baking powder with fifty grams of self raising flour. The cakes will rise in a similar way, though the texture may be slightly different depending on the brand you use.
What if my icing is too runny?
Add more icing sugar a tablespoon at a time until it thickens to the right consistency. If it is too stiff, add a few drops of warm water and stir until smooth.
Do I need paper cups or can I bake directly in a muffin tin?
You can bake directly in a greased muffin tin if you do not have paper cups. Just make sure to grease each hollow well with butter or oil so the cakes release easily once they cool.
How do I know when the cakes are done?
They should be well risen, golden brown on top, and spring back lightly when you press the center with your fingertip. You can also insert a toothpick into the middle, it should come out clean or with just a few crumbs.
Can I add vanilla or lemon zest to the batter?
Surely. A quarter teaspoon of vanilla extract or a small pinch of lemon zest will add flavor without changing the texture. Stir it in with the egg before you mix everything together.
