Perfect for a bake sale, kid’s party or sweet afternoon snack, these iced cupcakes are the simplest sponges around and can be decorated as you like
Prep:25 mins
makes 20-24
75g butter, softened50ml vegetable oil125g caster sugar2 large eggs125g self-raising flour2 tbsp milk1 tsp vanilla extract
STEP 1Heat oven to 180C/160C fan/gas 4. Line 2 x 12 hole bun tins or mini muffin tins with paper cake cases. Put all the fairy cake ingredients into a large bowl and whisk together with electric hand beaters until smooth. If you don’t have these you can use a wooden spoon or balloon whisk (see tip).STEP 2Dollop the mixture into the prepared cases until it’s all used up. Bake for 10-12 mins or until golden and springy. To be sure they’re cooked through, poke a cocktail stick into the centre of one of the cakes in a middle row – if it comes out cleanly, it’s cooked. Leave to cool in the tin for 5-10mins then transfer to a wire rack to cool completely before decorating.STEP 3Mix the icing sugar with enough water to make it the consistency of thick cream. Colour some or all of the icing with a few drops of your chosen food colouring(s) then drizzle over the top of the cooled fairy cakes. Sprinkle with your chosen toppings while the icing is still wet. Leave to set firm before serving. Will keep for 2 days in an airtight container.
