110g/4oz butter or margarine, softened at room temperature
110g/4oz, caster sugar
2 free-range eggs, lightly beaten
1 tbsp vanilla extract
110g/4oz self-raising flour
1-2 tbsp milk
For the icing:
300g/10 oz icing sugar
2-3 tbsp water
2-3 drops food colouring
hundreds and thousands. or other cake decorations
Preheat the oven to 180C/350F/Gas 4 and line 2 x 12-hole fairy cake tin with paper cases.
Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
For icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture, Stir in the colouring.
To ice the fairy cakes, drizzle the icing over the cakes, sprinkle with decorations and set aside until the icing hardens.
The last compliancy check was conducted on: 03/07/2017