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Frances Atkins' lavish fairy cakes will mark a big occasion in style. Get the kids involved and let them get creative with the toppings

Method
1.
Preheat the oven to 180°C/gas mark 4
2.
Line both a mini muffin tin and regular muffin tin with the appropriate wrappers and set aside
3.
Add the butter and caster sugar to a large mixing bowl and cream until light and fluffy. Add the self-raising flour and baking powder and mix until combined
VideoVideo: Cream butter and sugar
4.
Using a spatula or an electric mixer on a slow speed, beat in the eggs one at a time until the mix is smooth. Then, use to fill each cupcake wrapper to 2/3 of the way up
5.
Place in the oven for 20 minutes, removing the mini cupcakes after 12 minutes. The tops should be a light golden brown colour and an inserted skewer should come out clean
6.
Remove the larger cakes after 20 minutes and set aside on a wire rack to cool
7.
For the frosting base, use an electric hand-held whisk to mix the butter until pale and fluffy. Add the icing sugar and whisk on a slow speed until smooth
Room for a little one
Your little helpers will enjoy using the mixer and watching the butter and icing turn into a fluffy mixture. Don’t forget to let them have a little taste of the delicious frosting!
8.
Divide the frosting base equally between 3 bowls and add the measured quantity of ingredients for each flavoured topping to separate bowls. Mix each topping well to combine
9.
Using a piping bag with a 1/2cm round or fluted nozzle, top each cake with the different frostings. Alternatively, you could use a spatula or spoon for a more rustic finish
VideoVideo: Fill and use a piping bag
10.
Wearing disposable gloves, split the marzipan into 4 even blocks
11.
Work 1 block of marzipan into a round shape. Use your finger to press a hole in the middle, making sure not to press the entire way through
12.
Squeeze 2 drops of the desired food colouring into the hole and pinch to seal the hole and enclose the colouring
13.
Knead the marzipan between your hands until the block is one consistent colour and smooth
Back to school
You may need to add more food colouring in order to reach your desired colour
14.
Repeat with the other 3 pieces of marzipan until you have 4 vibrantly coloured blocks
Back to school
Be sure to cover the marzipan with a clean cloth when you’re not using it - this will ensure that it does not dry out
15.
Make different shapes out of the marzipan - these could be animals, snowmen, twirls, or whatever you wish. Use the shapes to decorate the top of each cake
Room for a little one
Time for the kids to get creative! Let them shape the marzipan into any shape they wish – the more artistic the better
16.
If you wish, continue to decorate with edible stars, hundreds and thousands and edible glitter. Serve on a tiered cupcake stand
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Ingredients

Sponge mix

  • 225g of butter, softened
  • 225g of caster sugar
  • 225g of self-raising flour
  • 2 tsp of baking powder
  • 4 eggs

Frosting base

  • 190g of butter, softened
  • 500g of icing sugar

Blackcurrant frosting

  • 40ml of blackcurrant cordial

Vanilla and cream cheese frosting

Maple frosting

  • 50ml of maple syrup

Decorations

  • 200g of marzipan, at room temperature
  • red food colouring
  • blue food colouring
  • green food colouring
  • yellow food colouring

Equipment

  1. Muffin tin
  2. Electric hand whisk
  3. Mini muffin baking sheet
  4. Piping bag and nozzle
  5. Electric mixer
  6. Cupcake wrappers
  7. Mini cupcake wrappers

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Nutrition (per Portion)

Calories

504
25%

Sugars

56g
63%

Fat

24g
35%

Saturates

14g
68%

Salt

360mg
6%
of an adult's guideline daily amount
Francis Atkins' fairy cakes come with a variety of toppings for a truly irresistible Christmas snack. The kids will love making these as much as they will love eating them!