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Fairy Cakes – The Baking Duck

Fairy Cakes

A classic and a favourite of mine. When I was a kid, I always baked with my mum and we always made fairy cakes.

This was the thing she taught me to make and to this day they are still my favourite to this day. I mean to make and eat.

I have been thinking about these cakes for like a week straight. I don’t know why I like these cakes so much, but I do they take me back to when I was younger.

I know I have done so many simple recipes lately since being in quarantine but I think I could make these cakes blindfolded because they are so simple and super quick which means no waiting around for them to be cooked.

I added a little bit of yellow food colouring to my icing just give them a bit of colour as well as adding an abundance of sprinkles to the top. You can do buttercream icing for this but I do like a simple icing and think these cakes taste great without being shown up by buttercream.

These cakes are super light and fluffy and taste great not iced and still warm. When I was a kid, I always ate one once they had cooled down a little bit before they were iced..I would tell my mum I was taste testing. I think everyone did this when they were a kid.

I think I ate most of these cakes because I just love them so much. I will defiantly be making these again properly over the weekend.

I hope everyone is surviving during lockdown and is still baking there hearts out. I would love to know what recipes you are all making while being stuck in doors. Leave a comment below and if I have the ingredients then I may give them a go.

Fairy Cakes

Childhood Favourite
Course Dessert
Keyword Baking, Cakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cakes
Calories 331kcal



  • 100 g caster sugar
  • 100 g butter
  • 100 g self-raising flour
  • 2 eggs
  • 1 tsp baking powder


  • 100 g icing sugar
  • 3 tbsp water


  • Pre-heat your oven to 180 degrees and put cupcake cases into a 12 hole cake tin.
  • Put all the ingredients into a bowl and mix them all together until you have a smooth cake.
  • Using two teaspoons, fill each cupcake case about 3/4 full then put in the oven for 20 minutes.
  • Once cooked, leave the cakes in the tin for a minute then transfer to a wire rack.
  • Once the cakes have cooled, make your icing by adding a tbsp at a time to the icing sugar until its thick enough that it wont run.
  • Add sprinkles if you want.

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