Valentine's Day Fairy Cakes
These pretty pink fairy cakes are perfect for Valentine's Day, topped with heart-shaped sprinkles.
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Servings: 12 fairy cakes
Calories: 204kcal
Ingredients
- 100 g Softened butter
- 100 g Caster sugar
- 1 Teaspoon Vanilla extract
- 2 Small Eggs
- 100 g Self-raising flour
Topping:
- 130 g Icing sugar
- 1-2 Tablespoons Milk
- ¼ Teaspoon Pink or red gel food colouring (more as needed)
- Few Tablespoons Heart-shaped sprinkles
Instructions
- Preheat your oven to 160°C (or 140°C 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. Then 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.
- 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:
- Mix the icing sugar and milk together then stir in the food colouring. Add more milk to make the icing thinner or more icing sugar to make it thicker.
- Use a teaspoon to place some icing on top of each fairy cake then add your sprinkles.
- Let the icing set then enjoy!
Video
Notes
- Store in an airtight container for up to 5 days.
Nutrition
Serving: 1fairy cake | Calories: 204kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 58mg | Potassium: 28mg | Sugar: 22g