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Iced fairy cakes on a cake stand

Eggless fairy cakes


  • Author: noasmodernkitchen
  • Total Time: 40 minutes
  • Yield: 12 fairy cakes 1x
  • Diet: Vegetarian

Description

These eggless fairy cakes are buttery, soft and moist. Using just a few simple ingredients, you can whip these up in no time at all.


Ingredients

Scale
  • 150g self raising flour, sieved
  • 3/4 level teaspoons baking powder, sieved
  • 100g caster sugar
  • 150ml whole milk, or plant based milk to make the sponge vegan and dairy free
  • 7ml apple cider vinegar
  • 1.5 teaspoons vanilla extract 
  • 50ml sunflower oil, or any other other cooking oil with a mild flavour
  • 100g icing sugar, sieved
  • 4 teaspoons water

Instructions

  1. Preheat the oven to 150°c (for a standard oven) or 130°c (for a fan assisted oven). Line a 12 cup fairy cake tin with paper cases.
  2. Mix together the sieved flour, baking powder and caster sugar in a large bowl.
  3. Add the whole milk and beat until smooth. Add the vinegar, vanilla extract and golden syrup and mix well, it is normal for little bubbles to begin to form as the vinegar and baking powder react.
  4. Add the oil a little at a time and mix well after each addition.
  5. Pour the mixture into the cake cases until they are half full. Bake for 25 minutes or until a skewer comes out clean and the cakes are golden brown.
  6. Leave to cool on a wire rack.
  7. When the cakes are completely cool, it’s time to ice the fairy cakes.
  8. Sift the icing sugar into a large bowl, add the water a little at a time and mix well. The icing is ready when it is smooth and thick.
  9. Drizzle the fairy cakes with icing and sprinkle with decorations.

Notes

Bake the fairy cakes on a very low heat (150°c for a standard oven and 130°c for a fan assisted oven). This will help the cakes to bake evenly with a flat top, rather than forming peaks.

These fairy cakes will keep for up to 4 days at room temperature, in an airtight container.

The iced cakes can be frozen for up to 2 months. Thaw in the refrigerator overnight. Bring back up to room temperature before serving.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: British

Nutrition

  • Serving Size: 1 fairy cake
  • Calories: 153
  • Sugar: 17g
  • Fat: 4.5g
  • Saturated Fat: 0.8g
  • Carbohydrates: 26.6g

Keywords: eggless fairy cakes