Sarah's Buttercream *& Sprinkle Fairy Cakes
By Sarah Butler
12 people
15 minutes
20 minutes
Ingredients
- 110 g Butter (or margarine)
- 60 g Butter (softened)
- 110 g Caster Sugar
- 2 - Eggs
- 4 tbsp Fresh Cream
- 120 g Icing Sugar
- 2 tbsp Milk
- 4 drop Pink Food Colouring
- 110 g Self-Raising Flour
Method
- Preheat oven to 200°C/180°C fan/gas 6.
- Beat the butter and sugar together for 3-4 minutes until pale in colour.
- Add one egg at a time, beating between each.
- Sieve in the flour, combine into mixture.
- Pour in the milk and combine into the mixture.
- Spoon the mixture into a lined bun tray.
- Bake for 15 minutes and allow to cool completely before decorating.
- For the buttercream, beat the butter for 5 minutes with a handheld or electric mixer.
- Sift the icing sugar and add to butter a spoonful at a time until all is incorporated.
- Add cream to mixture and beat for an additional 5 minutes.
- Divide buttercream into two even portions. Add one half to a piping bag fitted with a nozzle.
- Add 3-4 drops of food colour to the second half of buttercream and mix until completely combine and colour is even.
- Decorate the Fairy Cakes with frosting and enjoy!
