Halloween Fairy Cakes
Bite-sized fairy cakes decorated for spooky season! These are perfect for kids' Halloween parties.
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Servings: 12 fairy cakes
Calories: 177kcal
Ingredients
- 100 g Softened butter
- 100 g Caster sugar
- 1 Teaspoon Vanilla extract
- 2 Small Eggs
- 100 g Self-raising flour
- Orange food colouring (as much as needed to get your desired colour)
Topping:
- 130 g Icing sugar
- 2 Tablespoons Milk
- Black food colouring (or black cocoa powder)
- Few Tablespoons Halloween cake sprinkles
Instructions
- Preheat your oven to 160℃ (140℃ for fan ovens) and line a cupcake tin with 12 fairy cake cases.
- In a medium-sized bowl, cream together the butter and sugar until soft and fluffy. Stir in the vanilla extract.
- Mix in the flour and the eggs, a little bit at a time, until you have a smooth, thick cake batter.
- Stir in the orange food colouring.
- Divide the cake mix equally between your cases and bake for 18-22 minutes, or until a toothpick comes out clean.
- Transfer them to a wire rack to cool completely.
Topping
- In a medium-sized bowl, mix the icing sugar and milk together, then stir in the black food colouring or black cocoa powder.
- Use a teaspoon to place some icing on top of each fairy cake then add your Halloween sprinkles.
- Let the icing harden then enjoy!
Video
Notes
- Store in an airtight container for up to 5 days.
- As this recipe uses small quantities, the cake mix consistency will depend on the size of your eggs. If it's too thick to mix, add a small splash of milk. If it's too thin or looks curdled, add more flour.
Nutrition
Serving: 1fairy cake | Calories: 177kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 10mg | Potassium: 13mg | Sugar: 19g