Description

Cooking time:

Method

1. Whisk the milk, eggs, vanilla extract and sugar in a bowl until the mixture is pale and thick. Next, sift and fold in the flour, followed by the melted butter. 
2. Line bun tins or an oven-proof tray with paper cases and spoon the mixture into the cases, until they are just over half full. Next, cook the fairy cakes in a preheated oven (180°C/350°F/Gas Mark 4) for 10-15 mins, or until risen and golden brown. Transfer to a wire rack to cool.
3. If your fairy cakes have formed peaks, carefully cut these away so that you’ve got a flat surface for icing. TIP: You can use the cake tops to make butterfly cakes. Simply halve the extra cake and attach the two pieces to the top of the fairy cakes (like wings), using icing to keep them in place.
4. Pipe or spoon the icing on top of the cakes. And, when it comes to decorating, the options are endless – chopped, dried papaya or apricots work well or opt for traditional favourites like chocolate buttons or miniature sweets. If you are making these cakes for a party, why not pipe on the children’s names using coloured writing icing? Or for a Nigella-inspired treat, decorate with pretty rice-paper roses.
5. Mix the icing sugar with enough water and lemon juice to make a smooth, shiny icing.
6. Mix the cream cheese and icing sugar until smooth.