Vanilla Fairy Cakes
From Sainsbury'sDeep filled fairy cakes with fun icing ideas for the kids to make.
Serves: Makes 12 cakes
Preparation time: 20 Minutes
Cooking time: 15 Minutes
Ingredients
125g unsalted butter, softened
125g golden caster sugar
1 capful Sainsbury’s Taste the Difference Madagascan vanilla extract
2 free-range eggs
125g self-raising flour
1⁄2 teaspoon baking powder
150g icing sugar
Eric’s decorating kit and Erica’s decorating kit
12 x Sainsbury’s patterned cake cases
Method
Preheat the oven to 180°C, fan 160°C, gas 4. Place the paper cake cases into a 12-hole muffin tin.
Put the butter, sugar and vanilla extract into a bowl and beat together until pale and fluffy. Crack the eggs into a bowl, and whisk for a few moments. Add a little egg to the butter and sugar mixture and beat, and then continue to add the egg a little at a time.
Add 2 spoonfuls of the flour – this will help stop the mixture from curdling. When you have added all the egg, sift in the remaining flour and the baking powder.
Fold together using a large spoon until all the flour is mixed through. Spoon the mixture into the paper cases. Bake for about 12-15 mins, until the cakes are risen, golden and feel slightly springy when you touch them. Leave to cool in the muffin trays.
To decorate, mix just enough water into the icing sugar to make a thick icing then spread over the top of the cakes. Let the children get creative with Eric’s and Erica’s decorating kits – they contain small sweets and colourful icing pens.
Cook's tip: For really light sponge, always fold the flour into the creamed mixture, if you beat in the flour you will knock out all the air.
