• Preheat the oven to 170℃ fan/ 190℃ / 375℉ /gas mark 5

  Line a cupcake tin with cases.
  
• In a mixing bowl cream 130 g caster sugar and 130 g unsalted butter together until pale and fluffy. A stand or hand mixer works best.
  
• Beat in 2 large eggs one at a time, and ½ teaspoon vanilla extract. Tip: Add 2 tablespoons of the measured flour now to help stop the mixture curdling.
  
• Add the remaining 130 g Self-raising flour into the bowl.
  
• Using a spatula, gently fold it in by hand until just combined.

  Do not overmix.
  
• Spoon the mixture into the cases, start with 1 tablespoon each, filling each one about halfway.
  
• Bake at 170℃ fan/ 190℃ / 375℉ /gas mark 5 for 15 to 20 minutes.
  
• Remove from the oven once risen and lightly golden
  
• Transfer to a wire rack to cool completely
  
• Allow to fully cool before you can add icing
  

Decorating

• Measure 80 g icing sugar into bowl. Add 1 tablespoon milk and mix.
  
• Adjust with a little more milk or icing sugar if needed. The icing should be thick enough not to spread too much when placed on the cake.
  
• Spoon the icing onto each cooled fairy cake.

  These are not cupcakes, so no need to be neat!
  
• Top with Sprinkles and Sweeties Jelly tots, always go down well with the kids.
  
• Enjoy!