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This is a recipe by my beautiful eldest daughter Erin who is fast becoming a talented baker.  She made these under the supervision of her beautiful little sister aged 6 1/2 years  (a.k.a – Lil Diva or she who must be obeyed) and the proceeding  kitchen frolics caused much mirth and giggles for the rest of us as we earwigged at the kitchen door. 

We did scatter like sheep when we heard little footsteps approaching though…

 “You’re doing it all wrong Erin!”

“That’s NOT how Mammy does it Erin!”

“I’m telling on you Erin!”

Note: Big sister is 22 yrs young.

This is an all in one method, which to sum up basically = throw (graciously) everything into a bowl, turn on the electric beater and bake.  That easy? Yes, and the result is a very light moist and crumbly little bun that stays fresh for longer. It’s also a great easy starter recipe for kids in the kitchen.

You will Need –

100g / 4oz caster sugar

100g / 4oz butter, softened

2 large eggs

100g / 4oz self-raising flour

1/2 tsp baking powder

15ml / 1tbsp milk

1/2 tsp vanilla extract (optional)

For the Buttercream Frosting

50g / 2oz butter or margarine softened

75g / 3oz sifted  icing sugar

A few drops of vanilla extract or essence of your choice

A few drops of food colouring of your choice

To Do –

Preheat the oven to 190°C. Line a muffin tray with 12 paper muffin cases.

Place the sugar, butter, eggs, flour, baking powder and milk in a large bowl and mix with an electric whisk until pale and creamy.

Divide the mixture between the muffin cases and bake for 15-20 mins until risen, golden and firm to the touch. Transfer to a cooling rack. Leave to cool.

To make the buttercream, place the butter in a bowl and sift over the icing sugar. Beat until smooth.  Add the vanilla extract or food colouring of your choice.

Smooth over the cold fairy cakes.


Sheelagh x.