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–+ servings
fairy cakes topped with icing and sprinkles

Quick and Easy Iced Fairy Cakes

Rachel
Small light and spongy fairy cakes topped with a light icing and coloured sprinkles
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine British
Servings 12
Calories 206 kcal

Equipment

1 Muffin tin
Paper Cases

Ingredients
 
 

  • 100 g Soft Margarine
  • 100 g Caster Sugar
  • 2 Eggs
  • 100 Self-Raising Flour
  • 1 tsp Baking Powder

For the icing

  • 225 g Icing Sugar
  • 3 tbsp Warm water
  • Sprinkles to decorate

Instructions
 

  • Pre-heat the oven to 180°c fan/200°c/400°f/gas 6. Place the paper cases in your bun tin.
  • Place all the ingredients into a large bowl and beat well for 2 minutes until smooth. Half fill the paper cases with the mixture.
  • Bake in the oven for about 20 minutes until well risen and golden brown.
  • Lift out on to a wire rack and cool.
  • Place the icing in a bowl and blend with the water until you have a fairly smooth stiff icing. Spoon over the cakes and decorate with sprinkles.
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Notes

When adding the icing add the sprinkles straight away otherwise, they will fall off.

Nutrition

Calories: 206kcalCarbohydrates: 33gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 125mgPotassium: 23mgFiber: 1gSugar: 27gVitamin A: 338IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Keyword iced fairy cake recipe
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