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Mary Berry Fairy Cakes Recipe

Mary Berry Fairy Cakes
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Mary Berry Fairy Cakes are small sponge cakes traditionally baked in shallow cases rather than deep muffin cases. They are lighter and smaller than cupcakes and usually topped with simple glacé icing or buttercream, sometimes finished with sprinkles or cherries.

Ingredients

  • Unsalted butter (softened) – 100 g

  • Caster sugar – 100 g

  • Eggs – 2 large

  • Self-raising flour – 100 g

  • Milk – 1–2 tablespoons

  • Vanilla extract – ½ teaspoon

For the Icing

  • Icing sugar – 150 g

  • Water or lemon juice – 2–3 tablespoons

  • Food colouring or sprinkles (optional)

Instructions

  • Prepare the oven – Preheat to 180°C (160°C fan) and line the tray with fairy cake cases.

  • Cream butter and sugar – Beat until pale and fluffy to build a light sponge.

  • Add eggs gradually – Mix one at a time to prevent curdling.

  • Add vanilla – Stir in gently for even flavour.

  • Fold in flour – Add flour carefully, mixing lightly.

  • Adjust consistency – Add milk to achieve a soft dropping batter.

  • Fill the cases – Spoon batter into cases, filling halfway only.

  • Bake briefly – Bake for 12–15 minutes until lightly golden and springy.

  • Cool completely – Transfer to a rack before icing.

Find it online: https://maryberrycooks.co.uk/mary-berry-fairy-cakes/