Fairy Cake ingredients

Makes 24 mini cakes or 12 larger ones.

Tip - for minis you will need a tartlet tin, for larger cakes you will need a bun tip. You can use little paper cases accordingly to the size or butter the base and sides of the holes before filling with the mixture.

• 125g softened butter
• 125g caster sugar
• 2 eggs, lightly beaten
• 1 tsp vanilla extract
• 125g self raising flour
• 2 tbsp milk

1. Pre heat the oven to 190C/375F/Gas mark 5. Either butter the tin or place the paper case in the holes (see tips). In a mixing bowl beat the butter and sugar until pale and fluffy.

2. Add the beaten egg, a little at a time, whisking to incorporate, then beat in the vanilla.

3. Sift in half of the flour and fold into the mixture. Add the milk and the rest of the flour and fold until well combined.

4. Spoon into the tin and bake for 12 minutes or until risen and golden on top. Allow to cool for ten minutes on a rack before removing from the tin.