INGREDIENTS
- 115 g / 4 oz unsalted butter, softened
- 115 g / 4 oz caster sugar
- 2 eggs, beaten
- 115 g / 4 oz self-raising flour
ICING AND DECORATION
- 200 g / 7 oz icing sugar
- about 2 tbsp warm water
- a few drops of edible food colouring (optional)
- sugar flowers, hundreds and thousands, glace cherries, and / OR
- chocolate strands, to decorate
INSTRUCTION
Preheat the oven to 190’C / 375′ F/ Gas Mark 5. Place 16 paper bun cases into a shallow bun tin.
Place the butter and caster sugar in a large bowl and cream together with a wooden spoon or electric mixer until pale and fluffy.
Gradually add the eggs, beating well after each addition. Fold in the flour lightly and evenly using a metal spoon.
Divide the mixture evenly between the bun cases and bake in the preheated oven for 15-20 minutes. Cool on a wire rack.
For the icing, sift the icing sugar into a bowl and stir in just enough of the water to mix a smooth paste that is thick enough to coat the back of a wooden spoon. Stir in a few drops of food coloring, If using. Spread the icing over the fairy cakes and decorate as desired.
Making & Baking 