How to make Fairy Cakes

Foodie Sally reveals her top tips for making fairy cakes

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Makes 12 fairy cakes

Prep time: 15 minutes
Cook time: 20 minutes
Cooling time: 20 minutes
Total time: 55 minutes

Cals: 330
Fat : 24.9 g
Sugar: 24.6g
Salt: 0.25g
Sat Fat: 15.2g

175g unsalted butter by Sainsbury's, softened
175g Sainsbury's Fairtrade caster sugar
1 tsp Taste the Difference Madagascan vanilla extract
3 medium British free-range Woodland eggs by Sainsbury's
175g Sainsbury's British self-raising flour

For the buttercream:
175g lightly salted butter, softened
225g icing sugar
A few drops pink food colouring
A few drops yellow food colouring
A few drops lemon essence
Icing sugar, for dusting

1. Preheat the oven to 180°C, fan 160°C, gas 4. Line a 12-hole cupcake tin with paper cases.

2. Cream the butter and sugar together until light and fluffy, then add the vanilla extract, and some of the beaten eggs and 1 tablespoon flour. Fold until combined. Add the remaining eggs and flour, a little at a time, folding in with a wooden spoon.

3. Using two teaspoons spoon the mixture into the cases. Bake for 20 minutes, or until risen and golden. Cool in the tin for 2 minutes, lift the cakes onto a wire rack. Meanwhile, make the buttercream: beat the butter and sugar together and divide in half and colour each half as you wish. Flavour the yellow buttercream witha few drops of lemon essence.

4. Cut the tops off each cake and then cut the top in half to create two halves. Drop spoonfuls of the buttercream onto each cake and push the ‘fairy wings’ in position.

5. Dust with icing sugar before serving.