There are two things I don’t understand about the modern obsession with fairy cakes, writes Mrs Stevens, from Southampton. First, since when did we start calling them cup cakes? And two, why do people buy them from overpriced bakeries when they are such a doddle to make? This recipe has never let me down.
Ingredients
Makes 12
120g softened butter
120g caster sugar
2 eggs, beaten
1 tsp vanilla extract
120g self-raising flour
For the icing
50g icing sugar
50g butter
1 tsp vanilla extract
Hundreds and thousands
Method
1 Preheat the oven to 180C/Gas 4 and line a tartlet tin with 12 fairy-cake cases.
2 Whisk together the butter, sugar and vanilla extract until light and fluffy.
3 Add the beaten egg, a little