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Fairy Cake

Get Recipes from professional Pastry Chef Keiko

Prep and cook time: 40 minutes

Makes: 12 cupcakes



2 eggs

110g | 4 oz | 1 cup self-raising flour

½ tablespoon baking powder

Get Recipes from professional Pastry Chef Keiko

110g | 4 oz | ½ cup butter, softened

110g | 4 oz | ½ cup sugar

1 tablespoon vanilla extract


For the icing

175g | 6 oz | 1 ¼ cups icing sugar (confectioners’)

2 tablespoon lemon juice

1 tablespoon hot water

Pink food coloring



  • Preheat the oven to 170degrees Celsius and place 12 paper cases in a bun tin.
  • Put all the cake ingredients into a bowl and combine well. Spoon the mixture into the paper cases and bake for 25-30 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool.
  • For the icing, sift the icing sugar into a bowl and gradually stir in the lemon juice and hot water until smooth. Add pink food coloring to the depth of color you would like.
  • Spoon the icing onto each cake and smooth with a palette knife. Leave to set.


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Get Recipes from professional Pastry Chef Keiko
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