These Fairy Cakes are super easy to make with children, with seven simple steps to a batch of beautifully decorated Vanilla Fairy Cakes - what makes this recipe even more family friendly is we've swapped out white flour for 75% more wholemeal flour, bursting with fibre but keeping your bakes fluffy and light. We won't tell if you don't! Simply let these quick and easy wholemeal fairy cakes cool, before topping them with a spoonful of Silver Spoon Icing Sugar and decorating with mini Smarties or sprinkles (or any other toppings you fancy!).
Preheat the oven to 170°C (fan 150°C, gas mark 3). Line a muffin tray with 10-12 paper cases.
Step 2
Beat together the butter and sugar, then add in the eggs one at a time mixing between each addition. Add the vanilla extract.
Step 3
Carefully fold in the flours until just incorporated.
Step 4
Spoon the mixture into the paper cases and bake for 15-20 minutes until golden on top. Insert the tip of a knife into the cases to check that they are baked throughout. If they are ready the knife should be clean when removed from the sponge.
Step 5
Allow to cool on a rack
Step 6
To make the icing, add a few drops of water to the icing sugar until the consistency becomes smooth and glossy. Add more water if needed, or if the icing becomes too runny add a touch more icing sugar to thicken.
Step 7
Spoon the icing on to each cake and decorate with a handful of coloured sprinkles.
Ingredients
MetricImperial
For the fairy cakes
100gButter
2Medium eggs
2 tspNielsen-Massey Vanilla Extract
100gSilver Spoon Caster Sugar
25gAllinson's Self-Raising White Flour
75g
Allinson's Self Raising Wholemeal Flour
Utensils
Muffin tray
Paper cases
Wooden spoon
Cooling rack
1 Baker Ratings
Very easy and simple. Never used whole meal flour and was unsure how it would bake but the Allinsons flour you recommended worked a treat.
