Makes 12 FAIRY CAKES or 6 CUPCAKES | 10 minutes prep | 25 minutes cooking
- 110g butter or margarine, softened at room temperature
- 110g caster sugar
- 110g self-raising flour
- 2 free-range eggs, lightly beaten
- 1 tsp vanilla extract
- 1-2 tbsp milk
Preheat the oven to 180°C and line 2 x 12-hole fairy cake tins with paper cases.
Cream the butter and sugar together in an electric mixer or bowl by hand until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour using a large metal spoon. Add a little milk until the mixture is a soft dropping consistency and spoon the mixture into the paper cases until they are half full.
Bake in the oven for 8-10 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
Enjoy with my buttercream recipe! ;)