Iced Fairy Cakes
125g/4oz/1 cup self-raising (self-rising) flour, sifted
1 tsp baking powder
125g/4oz/½ cup caster (superfine) sugar
125g/4oz/½ cup butter, softened
2 medium (US large) eggs
1 tbsp milk
225g/8oz/1⅔ cups icing (confectioner’s) sugar, sifted
food colourings (optional)
sprinkles or coloured sugar
1 Preheat the oven to 200°C/400°F/Gas 6. Put paper cases into 18 cups in two bun tins.
2 Put the flour, baking powder, caster sugar, butter, eggs and milk in a mixing bowl and beat until the mixture is pale and very soft. Divide the mixture among the paper cases.
3 Bake in the oven for 10–15 minutes until risen and golden brown. Cool on a wire rack.
4 Put the icing sugar in a bowl and blend in 2–3 tbsp warm water until the icing is quite stiff, but spreadable. Add a couple of drops of food colouring, if wished.
5 Spread over the tops of the cold cakes and decorate with sprinkles or coloured sugar.