Iced Fairy Cakes Recipe


For the fairy cakes:

  • 100g (1/2 cup) unsalted butter, softened
  • 100g (1/2 cup) caster sugar (superfine sugar)
  • 2 large eggs
  • 100g (3/4 cup) self-raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

For the icing:

  • 150g (1 1/4 cup) icing sugar (powdered sugar/ confectioner’s sugar)
  • 2-3 tablespoons warm water
  • Food coloring (optional)
  • Sprinkles for decoration (optional)


Making the fairy cakes:

  • Preheat oven and prepare: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
  • Cream butter and sugar: In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
  • Add eggs: Beat in the eggs one at a time, mixing well after each addition.
  • Fold in dry ingredients: Sift together the flour and baking powder. Gently fold the dry ingredients into the wet mixture until just combined (don’t overmix). Stir in the vanilla extract.
  • Fill and bake: Distribute the batter evenly among the prepared muffin cups, filling them about 2/3 full. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  • Cool: Allow the fairy cakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Making the icing:

  • Mix icing sugar and water: Sift the icing sugar into a bowl. Gradually add the warm water, a tablespoon at a time, and mix until you achieve a smooth, fairly thick, and spreadable consistency.
  • Add color (optional): If you wish, divide the icing into smaller bowls and add a few drops of food coloring to create different colored icings.

Icing the fairy cakes:

  • Spread icing: Once the cakes are completely cool, use a butter knife or small spatula to spread a generous amount of icing on top of each cake.
  • Decorate (optional): Get creative! Sprinkle with your favorite colored sprinkles or other decorations while the icing is still wet.
  • Set and enjoy: Allow the icing to set slightly before serving your beautiful, homemade iced fairy cakes.


  • For the lightest, fluffiest cakes, ensure all your ingredients are at room temperature.
  • Don’t overmix the batter once you add the flour, as this can lead to tough cakes.
  • If the icing seems too thick, add a little more warm water. If it’s too thin, add a bit more sifted icing sugar.
  • Store leftover fairy cakes in an airtight container at room temperature for up to 3 days.



No comments yet. Why don’t you start the discussion?

Leave a Reply

Your email address will not be published. Required fields are marked *