• Preheat your oven to 180°C (350°F) and line a fairy cake or cupcake tray with paper cases.
• In a mixing bowl, cream together the softened margarine and caster sugar until light and fluffy.
• This usually takes around 3-5 minutes with an electric mixer or wooden spoon.
• Crack the eggs into a small bowl and whisk until combined.
• Stir in the vanilla essence ( and colour if using) into the eggs.
• Add the eggs, one tablespoon at a time, beating well after each addition. This prevents curdling.
• Sift the self-raising flour into the bowl. Gently fold it into the creamed mixture until just combined.
• Be careful not to overmix, as this can lead to dense cakes.
• Spoon all the batter evenly into the paper cases.
• Place the fairy cake tray in the preheated oven and bake for 12-15 minutes, or until the cakes are golden brown and spring back when lightly touched.
• Once baked, remove the fairy cakes from the oven and transfer them to a wire rack to cool completely.
• Once cooled, you can decorate your fairy cakes with icing sugar, sprinkles, or any other edible decorations of your choice.

Icing - classic

• sift the icing sugar into a bowl.
• squeeze the lemon and add 1 tsp of juice to the icing sugar
• Add 1- 2 tsp of boiling water
• add 1- 2 drops of colour
• mix icing until the consistency is like toothpaste.
• if it is too thick add more water,
• if it is too thin and runs off the spoon add more sifted icing sugar.
• Decorate your cupcake with your icing by adding a circle to the top. top with fruit or sprinkles
• Enjoy your delicious homemade fairy cakes with a cup of tea or share them with friends and family!