Go Back
cookingwithmykids

Mary Berry fairy cakes

These fairy cakes from Mary Berry are a kids classic. Simple cakes with icing and sprinkles, young children and toddlers will love making and eating these.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Decorating time 10 minutes
Total Time 50 minutes
Servings: 12
Course: Afternoon tea, Snack
Cuisine: British
Calories: 204
Ingredients Method Notes

Ingredients
  

  • 100 g (½ cup or 1 stick) butter or margarine
  • 100 g (½ cup) caster sugar
  • 100 g (¾ cup) self raising flour*
  • 1 tsp baking powder
  • 2 eggs
For the icing
  • 225 g (1 cup) icing sugar
  • A few tbsp of water
  • Sprinkles

Method
 

  1. Preheat your oven to 220C/180F / 390F
  2. Line a muffin tin with 12 fairy cake cases. If you only have larger cupcake cases, don't worry, use them but know you won't get 12 cakes out of the mixture.
Mix everything together
  1. Measure out all the ingredients and add them to a mixing bowl or freesttanding mixer.
  2. Start with the butter. If it's not soft (we always forget to take it out the fridge), pop it in the microwave for a few seconds, but not long enough to melt it. Using a blunt knife, chop the butter into small pieces to make it easier to mix.
  3. Next, measure out the sugar, flour and baking powder and add them to your mixing bowl.
  4. Add the eggs to your mixing bowl.
  5. Using the k padding of your mixer, a hand held mixer or wooden spoons, mix everything together until you have a smooth batter. Don't over mix it.
Bake your fairy cakes.
  1. Spoon the cake batter into your cases. Fill them up about ¾ full.
  2. 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.
  3. Remove the cakes from the oven and leave them in the tin for a few minutes to cool before removing them and leaving them to cool on a wire rack completely.
Ice the fairy cakes
  1. Measure out the icing sugar then add a few spoons of water. Mix it together until it's smooth. You don't want the icing to be too runny otherwise it will run off the fairy cakes. If it is too runny, add a little more icing sugar to stiffen it up. Likewise if it is too stiff and add a drop or two more water.
  2. Using a teaspoon, spread some icing over the top of each fairy cake, then add some sprinkles on top.

Notes

*If you don't have any self raising flour, use plain or all-purpse flour and add an extra ¾ tsp of baking powder.