Vanilla fairy cakes

Vanilla fairy cakes


These fairy cakes have a soft, velvety and irresistible crumb.


  • 150g (5ozs) butter (at room temperature)
  • 150g (5ozs) caster sugar
  • 150g (5ozs) self-raising flour
  • 2 large eggs
  • 2 tbsp milk
  • ½ tsp pure vanilla extract
  • Icing (optional):
  • 225g (8oz) icing sugar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp water


  1. Prepare two muffin tins lined with 18 muffin cases
  2. Preheat oven to 180°C/350°F/Gas Mark 4. Put all ingredients except milk into a food processer, whizz until smooth.
  3. Scrape down the sides of the bowl, then add milk and whizz again. Divide mixture evenly between cases in the muffin tin.
  4. Bake in preheated oven for 20-25 minutes or until risen and golden.
  5. To make the icing, sieve the sugar into and add the lemon juice and sugar until it reaches spreadable consistency.