Simple enough for kids to make and perfect for parties.
Ingredients125g Anchor® Butter, softened
125g caster sugar
½ tsp vanilla extract
2 tbsp whole milk
125g self-raising flour
FOR THE TOPPING:
75g Anchor® Butter, softened
75g icing sugar
2 tbsp cocoa powder
sugar strands, to decorate
Directions1. Preheat the oven to 180C, gas mark 4; line a 12-hole cake tin with fairy cake cases. In a large bowl, beat the butter and sugar using electric beaters for 3-4 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla and milk.
2. Fold through the flour until you have a smooth batter, then divide the mixture between the fairy cake cases. Bake for 20 minutes, then cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
3. To make the buttercream topping, beat the butter in a bowl for 2 minutes using electric beaters until light and creamy. Beat in the icing sugar for another 2 minutes, then beat in the cocoa until you have a smooth icing. Spread over the fairy cakes, then sprinkle with the sugar strands.