INGREDIENTS
For the Cakes
- 125 g Butter or Margarine (at room temperature)
- 125 g Caster Sugar
- 2 Free-range Eggs
- 1 tsp Vanilla Extract
- 125 g Self-raising Flour
For Decorating
- 100 g Butter or Margarine (at room temperature)
- 100 Icing Sugar
- 1 tsp Vanilla Extract
- 12 Wafer Daisies
INSTRUCTIONS
For the Cakes
- Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a 12-hole muffin tray with paper cases.
- In a large bowl, cream the butter and sugar until light & fluffy.
- Add the eggs to the mixture one at a time, ensuring the first is well combined before adding the second. Once both eggs are combined, add the vanilla extract.
- Sift the flour to the mixture and fold in gently until you have a smooth batter.
- Spoon the batter evenly between your cases. Bake for around 15 minutes in your pre-heated oven, or until a skewer inserted comes out clean.
- Once cool enough to touch, move your fairy cakes to a wire rack to cool whilst you prepare your buttercream.
For Decorating
- In a large bowl, mix the butter, icing sugar & vanilla extract until smooth, fluffy and light in colour. If your buttercream is a little hard, you can add a splash of milk to thin it out slightly.
- Using a palette knife, spread a little buttercream on top of your now-cool fairy cakes & top with a Wafer Daisy.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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